I had 3 sweet potatoes and one acorn squash in the fridge that I needed to use up. I also wanted to make soup and I was feeling very creative. So I pulled the vegetables out along with a sweet onion, a carrot, garlic and cilantro.
I cut the squash in half and spooned out the seeds, wrapped the sweet potatoes in foil, pierced them and along with one garlic bud put them into a preheated 450F oven. I baked them for about an hour. I loved the scent of the garlic mingled with the squash and potatoes.
I cut the squash in half and spooned out the seeds, wrapped the sweet potatoes in foil, pierced them and along with one garlic bud put them into a preheated 450F oven. I baked them for about an hour. I loved the scent of the garlic mingled with the squash and potatoes.
Just before they were done I sauteed 1/2 cup of diced onion and one thinly sliced carrot until the carrots were slightly softened. Then I had a handful of cilantro I tossed in.
I added the flesh from the sweet potatoes, squash and squeezed out the paste from the garlic clove. Then 4 cups of water and vegetable broth powder, salt, pepper and some grated fresh ginger. I cooked that for about 10 minutes.
Then into the blender to puree. I added a little more water to thin it as it blended and a little more fresh, ground black pepper. That was it!
It was beautiful looking with the specks of black pepper in the lovely soft, creamy looking pumpkiny coloured soup. mmmmmmm...
Into a mason jar for dinner for tomorrow night....
...and just enough for me for tonight with a little sprig of spinach... yum. What soup could be so easy and so delicious too.
Do you enjoy experimenting when cooking or do you prefer a concrete, proved to be good recipe? Happy cooking... Judi xoxo
