Tonight I was wondering what I might fix for dinner and threw a few things together in a soup; I’ve been doing that quite a bit lately. It turned out quite well. I thought I’d share the recipe with you.
Winter squash soup
1 can (14 oz) vegetable or chicken stock
14 oz cooked winter squash (frozen is ok)
1/4 – 1/2 C diced chick-peas/garbanzo beans
1/2 small onion, diced
1 minced garlic clove
1/2 C sliced or cubed zucchini (fresh)
1/4 to 1/2 C yellow cornmeal (for thickening)
Salt and Pepper
[Makes about three bowls]
Bring stock to a boil and add cooked (pureed) winter squash, onion, and garlic.+
Simmer on medium for 3-5 minutes
Add zucchini and garbanzo beans
Simmer until zucchini is cooked
Add salt and pepper (optional – the stock is often salty enough)
While whisking or using a fork, stir in yellow cornmeal to desired consistency. May use more or less depending upon your liking.
Simmer for 5 minutes.
If the winter squash is fresh, I suggest using a steamer, pressure cooker, or roasting pan to fully cook the squash. You may opt to puree the squash with half or all of the stock prior to boiling.