A few years ago I was at a favorite restaurant in T.O. and picked up their lunch menu to browse. On the back of the brochure was a recipe for one of their soups, Creamy Sweet Potato.
Here is my re-creation of it.
Saute garlic, hot pepper, carrots, celery
Add squash (I used delicata, sugar pumpkin and a little butternut -- this is what I had on hand). Cover with water and cook until soft. Then add coconut milk, and a little salt and pepper to taste. Blend until smooth and creamy.
Simple and delicious.
2 comments:
Oh, yum, that sounds great! It must be fall - I'm starting to crave soups and other warm, savory foods.
Mmmmm.... looks great! I just made some carrot soup the other night; I think the season is making creamy soups sound mighty good!
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