Supereasy squash soup
I made this Squash and Pear Soup last night for dinner (and plan to have the leftovers this evening while answering the door for trick-or-treaters). It’s incredibly easy and delicious!
A few modifications, based on what I had in my pantry and fridge:
1. I used chopped onion instead of leeks.
2. I used unfiltered apple juice instead of pear juice.
3. I defrosted the squash (Cascadian Farm organic frozen squash puree) in my microwave, 2 minutes per packet.
4. After step 3, I omitted the evaporated skim milk and instead added a whole can of coconut milk (again, what I had in my pantry and because I LOVE coconut milk), plus a pound of peeled and deveined raw shrimp. After heating through for about 4 minutes to cook the shrimp, I added 1/3 cup of chopped green onions.
YUM. Served with a salad with blue cheese, avocado, and red onion slivers, with balsamic dressing. The whole dinner took about 45 minutes to make from start to finish.
Related Topics: From the Editors
October 31st, 2008 at 2:28 pm
Sounds yummy, Elisa! I love the coconut milk suggestion. I might try this tonight with the two organic sugar pumpkins I got from the local patch.
October 31st, 2008 at 2:41 pm
Good! Just keep in mind you’ll need to add a little time to cook your pumpkin (the frozen stuff is already cooked) … but I’m sure it will be great. Those sugar pumpkins are awesome.
October 31st, 2008 at 6:40 pm
I just love anything remotely Asian paired with squash…coconut milk, curry, coriander or cumin by themselves, peanut butter (okay, I know peanut butter is not Asian, but they use peanuts a lot in cooking).
October 31st, 2008 at 7:13 pm
I know, me too! This soup could be great with a scoop of creamy peanut butter melted in … might have to try that next time …