Soup
by Common Sense

It feels a bit silly to give a recipe for soup because as long as you get a few basic things in there it’s going to be wonderful. But here’s how I’ve come to make soup after trying lots of different recipes:

AROMATICS:
Couple of cloves of garlic
An onion
A stick of celery
A medium carrot
Olive oil
Dried herbs (Oregano!)

SQUASH:
A nice, big butternut squash
Olive oil

LIQUID:
Stock – about a litre is right (veggie or chicken, bought or made)
Fresh herbs (Sage, thyme, anything)

MISCELLANEOUS THINGS:
Salt, pepper
Balsamic vinegar, lemon juice, sugar

Before anything, roast the squash (cut up and brushed with oil) in a 400F pre-heated oven until it’s tender. Once it’s cool, scrape out flesh and set aside.

Heat a large pan on medium and sautee aromatics in olive oil. Add squash and liquid and simmer around 30 minutes. Puree everything and season to taste — a little sour cream/yogurt/cream to serve is nice.

Advertisements