Saturday, October 24, 2015
Today I made a soup that I last tried years ago. The first time, I made it with butternut squash "from scratch" and used a vegetable stock I didn't really like. This time, I bought the pre-chopped butternut squash from Trader Joe's, which made the soup much easier to prepare. Basically, you saute two onions in 1/3 cup olive oil, add 10 cups of stock, 1/2 tsp rosemary, 1/2 tsp salt, pepper to taste, and 1 cup of canned diced tomatoes with their liquid. Then you bring it to a boil, add 2 cups of diced butternut squash (I chopped the Trader Joe's squash into smaller pieces), lower it to a "lively simmer," and add 4 cups of kale and 2 cups of drained canned white beans after the squash is tender (about 20 minutes). Once you've added the kale and beans, you cook it for 10-15 minutes more. It was magically delicious. Zoe loves the squash. She asked if I can put it in her lunch next week. And the good stock is Kitchen Basics vegetable stock - low sodium, but still tasty.