I cooked Yanthy’s favourite soup two days ago. Basically, it’s a squash/pumpkin soup which I cook with a twist every now and then. He likes the soup on its own, with rice or with bread. Let me share with you how I do it.
Ingredients:
butter, 1-2 slices
onions and garlic, minced
squash/pumpkin, cubed
pork or chicken broth, 2-3 cups
all purpose cream, 1 tetra pack
evaporated milk, 1 small can (optional)
salt and pepper to taste
Procedure:
1. Melt butter in a saucepan and sauté minced onions and garlic until the onions are transparent and the garlic is fragrant.
2. Add the cubed squash, sauté for a minute.
3. Pour in the pork or chicken broth. If you don’t have left over broth, you can dissolve a chicken or pork broth cube in hot water as substitute.
4. Bring to boil and cook until the squash is tender and soft enough to be mashed.
5. Reduce the heat and mash the squash. You can also remove the squash from the liquid and use a blender or food processor to puree it if you don’t want to mash it manually. Then, return it to the saucepan.
6. Once the squash has been mashed, mix the evaporated milk and all purpose cream with the squash.
7. Simmer over low heat and season with salt and pepper according to taste.
8. Remove from heat/fire and serve with bread.
As I’ve mentioned earlier, I make variations to the basic recipe. Like two days ago, I added cauliflower florets and cubed quick melt cheese just before I turned off the heat. Sometimes, I mix shredded carrots or broccoli instead. Other times, I top it with any of the following: grated cheese, bacon bits, biscuits or bread.
Try it! Experiment on the toppings! You and your kids might like it too.
Ingredients:
butter, 1-2 slices
onions and garlic, minced
squash/pumpkin, cubed
pork or chicken broth, 2-3 cups
all purpose cream, 1 tetra pack
evaporated milk, 1 small can (optional)
salt and pepper to taste
Procedure:
1. Melt butter in a saucepan and sauté minced onions and garlic until the onions are transparent and the garlic is fragrant.
2. Add the cubed squash, sauté for a minute.
3. Pour in the pork or chicken broth. If you don’t have left over broth, you can dissolve a chicken or pork broth cube in hot water as substitute.
4. Bring to boil and cook until the squash is tender and soft enough to be mashed.
5. Reduce the heat and mash the squash. You can also remove the squash from the liquid and use a blender or food processor to puree it if you don’t want to mash it manually. Then, return it to the saucepan.
6. Once the squash has been mashed, mix the evaporated milk and all purpose cream with the squash.
7. Simmer over low heat and season with salt and pepper according to taste.
8. Remove from heat/fire and serve with bread.
As I’ve mentioned earlier, I make variations to the basic recipe. Like two days ago, I added cauliflower florets and cubed quick melt cheese just before I turned off the heat. Sometimes, I mix shredded carrots or broccoli instead. Other times, I top it with any of the following: grated cheese, bacon bits, biscuits or bread.
Try it! Experiment on the toppings! You and your kids might like it too.
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