recipe: spicy squash soup

I was recently given a spaghetti squash from my mother-in-law. A staple in the grocery stores during the fall and winter months, I have always dreamed about cooking with squash, but have not made anything with one before. Admittedly, I didn’t even know that I had a spaghetti squash in my hand until I Googled “different types of squash.”

Assuming that it had a naturally rich and smooth taste, I immediately envisioned a creamy soup sprinkled with green herbs. After clearing my original search, I then typed “squash soup” into Google. Most of the results were for butternut squash (which is probably what you should have used in this recipe), but not wanting to leave our acreage and drive to the store just for another variety of what I already possessed, I decided to substitute it with spaghetti squash.

(I also changed the amounts of vegetables and added my own spices as not to copy any recipe verbatim. If you are an adventurous cook like I am, feel free to do the same and rather use this as a general guide.)

Finally, I Googled “how to properly cut a squash.” If you are planning on making this recipe and are not buying pre-cut pieces of squash, be sure that you cut and remove everything properly before adding it to the slow cooker. Good luck!

Spicy Squash Soup

Serves 8

Ingredients: 

8 cups squash (any), peeled and cubed
1 onion (any), chopped
2 large carrots, peeled and chopped
4 cloves garlic, minced
5 sprigs thyme
2 ½ cups vegetable broth
1 tsp salt
1 tsp dill
¼ tsp pepper
¼ tsp chili powder
heavy table cream
parsley, chopped

Steps:

1. Combine squash, onion, carrots, garlic, thyme, broth, salt, dill, pepper, and chili powder into a slow cooker. Cook on low for 6-8 hours, or until vegetables are tender.

2. Remove sprigs then put soup in blender. Blend until smooth. Add cream prior to serving and top each bowl with parsley. Best served with bread.

Emory

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tres verdes pulled pork

Roast - 7Recently, we have embraced a new tradition in our home where every Sunday my husband will make a meal in the slow cooker. Prior to this, he maybe cooked twice a year. That’s if I was lucky. In preparing a weekly roast that lasts several days, it takes much stress off of me regarding mealtimes during the week. What a treat it has been!

This recipe is entitled Tres Verdes due to the green chilies, tomatillo salsa, and green onion. While we had the pork shoulder and slow cooker, we were missing these three key green ingredients. What we ended up using was one Spanish onion. I suppose what Geoffrey then made for us was Uno Blanco Pulled Pork. Regardless, it was delicious! Here is the original recipe for three green pulled pork.

Tres Verdes Pulled Pork

Roast - 1Ingredients

2 tbsp chili powder
1/2 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp cayenne powder
1/2 tsp salt
3 lbs boneless pork shoulder roast
1 1/3 cups chicken broth
3 tbsp white vinegar
1 cup tomatillo salsa
1 can diced green chilies
1/3 cup chopped green onion

Steps

Roast - 21. Combine first 5 ingredients in a small bowl. Rub over roast. Place roast in slow cooker.

2. Stir broth and vinegar in small bowl. Pour over roast. Cook, covered, on high for 4 1/2 to 5 hours.

Roast - 53. Transfer roast to large plate. Shred pork with two forks. Remove and discard any visible fat. Skim and discard fat from cooking liquid. Return pork to cooking liquid. Add remaining 3 ingredients. Stir. Cook, covered on high for about 20 minutes until heated through.

Roast - 64. Enjoy!

Roast - 8<3

Emory

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  • Welcome, friends! My name is Emory. I am a wife and mother to three (two on earth and one in heaven). This is our life on the Canadian prairies.
    email: helloscarlettblog@outlook.com

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