Early on in my cooking learning days, I discovered the site Epicurious.com, which has all the recipes from some of the greatest cooking magazines around such as Gourmet magazine. I quickly appreciated the fact that the majority of their recipes uses fresh food and relies more on quality food, rather than premade, packaged food. It’s still a favorite place to search for new recipes and new ideas.
One of my early finds was such a hit, that I made it almost weekly during the fall season. This fall I find myself making it once again. Fabio’s Creamless Creamy Squash Soup uses basic ingredients, butternut squash, potatoes (which are what make this soup creamy), onions, a few other basic vegetables, cooked in, get this… water, with just a touch of spiciness from red pepper flakes. The result is a delicious soup that happanes to be incredibly frugal. Make it a complete meal by serving it with a salad (with some protein added, like cheese, meat, or eggs) and a whole wheat roll on the side.
Just a few notes: This recipe is what made me struggle through cutting and peeling butternut squash. The method I used when making butternut squash fries is the easiest way, I have found, after much trial and error.
Secondly, the amount for the red pepper flakes is a TYPO! It’s supposed to be 1/8-1/4 of a teaspoon. The 3/4 of a teaspoon will make this recipe incredible hot. I know, because I’ve made it like that several times, and it’s HOT! If you read the comments, you will find that the original recipe, when printed in Gourmet magaizine did not have such a huge amount.
You could also consider using broth for an even more healthy soup. With any creamy soup, crunchy somethings on top are always welcome. Homemake crackers, croutons, or just some crusty toast on the side work wonderfully.
Check out the recipe for yourself, you may enjoy it just as much as we do.
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