A cloudy, pre-Fall Saturday.
First soup of the season…..
Made with acorn squash (baked and pureed), chopped sweet onions, chopped celery.
Some heat (red chili flakes, a few dashes of ancho chili and some cayenne).
Herbs (basil and sage)
Sweet spices (cinnamon, nutmeg, pumpkin pie spice)
All in an orange juice base with a bit of black pepper, some brown sugar, some butter to smooth is out and milk to thin it a bit near the end of cooking. YES… I forgot to add any granulated garlic and ginger… but it tastes great without it. YUM..
Won’t do any good to ask for a recipe… I just started cooking and tossed in things I thought would make it taste good.
I learned this cooking method from Mom. It worked well for her and usually does for me.
Replacing chicken stock with orange juice made for an interesting flavor, not to mention far less sodium. I just added ingredients, stirred and let the scent of the mixture guide the next step. Of course, I taste tested along the way.
Yes… another made up recipe.
I was taught to cook this way by the BEST… My Mom.
I can hear her saying, “Soup’s On.”