Squash & White Bean Soup.
Per Sherry's request, I'm posting this recipe. It's delicious, but as written, kind of fattening. The recipe I was given is without a lot of measurements as the friend who shared this has lost it.. and gave me the recipe from his memory.
I've copy & pasted the recipe as he gave it to me... and then I'll make the changes I'm making below:
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Anyway, if you are up for being creative, I will tell you what I did, as I remember it.
Sauté 1 cup onions with several slices of fresh ginger in 1/2 stick of butter, until the onions are transparent.
Add 1 quart of chicken stock and 1 quart of either cooked or raw winter squash. If you use the raw, you will have to cook the squash with the stock until it is totally soft. I cooked mine ahead of time and pureed it in my food processor to add to the stock and sautéed onions with the ginger.
Add 1 can of white beans, 1/2 cup of sour cream, and 1/2 cup of half and half. Adjust everything as you feel it needs to be!
Heat it up stirring it all the time, and serve it hot.
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Okay, first off.. 1/2 stick of butter is too much.. so I used less without any negative effects. I used LF sour cream, but reg. 1/2 & 1/2.. I used a butternut squash and mine was a bit more 'delicate' and lighter in color and flavor than his.. he said he used a Blue Hubbard squash.. his was more robust in flavor & color. I kind of liked his better.. he raved over mine.. lol.
Also, I did not have fresh ginger, I have a ginger paste in a jar that I keep in the fridge so I used that.
Next time I make this, I'm going to try using Fage in place of the sour cream, to bump up the protein, make it healthier and reduce the fat.
And lastly, I pureed the beans as well, as the onions and squash, as I wanted a smooth soup.
Last edited by mistymee; 09-30-2009 at 08:32 PM..
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Such an awesome 2nd surgiversary present!
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