Soup? Make it up as you go along.

October 15th, 2009

butternutsoup Soup? Make it up as you go along.

That’s what I did, anyway. I kept thinking, Gosh I should make butternut squash soup but the last time I did that I wasn’t really digging the apple/nutmeg/butternut combo.

After all, some of you may remember my nutmeg incident from last year. Suffice it to say that I still use nutmeg but sparingly. And for some reason, I just wasn’t feeling it here.

Suddenly: a revelation! I can make this soup however I want!

And so I did. And I encourage you to try this sometime. Just think “liquid” and “hot” and “what do I have in the fridge?” You’re gonna do just fine.

Well I’d love to wax poetic about this soup all day but I am in a bit of a rush to get to tap class. It’s my second class and I’m really loving making noise and pretending I have a hat and cane to spin. I’ll have to post more about that soon…but for now…I give you my do-it-yourself soup non-recipe I just made up!

It happened to be delicious.

Butternut Soup, Sans Nutmeg
1 medium butternut squash, seeds removed and roasted until skin is soft
1 onion,
3 cloves garlic
1″ ginger root
1 tsp. salt
1-2 cups water

Chop onion. Heat 1 Tbl. oil in a skillet over medium heat and cook until caramelized – about 15 minutes. Add garlic and ginger and cook until lightly browned. Cut stem off of roasted squash but leave skin on, chop into large pieces. Add all ingredients to food processor and blend.

I topped mine with pesto made with arugula. Random. It was good though. Gotta get those greens in there somehow!

pixel Soup? Make it up as you go along.

13 Comments nutmeg, quick and easy, recipe, vegan, vegetarian, winter

  • http://livinghealthyintherealworld.wordpress.com/ Sagan

    Mmm sounds good. Butternut squash is fantastic!

    Also I love that you are taking tap class. That is so cool.

  • http://heartswholefoods.wordpress.com Maria

    This soup sounds delicious, and has ingredients that I have at home too.

    I had a nutmeg mishap before too, so I always halve the amount of nutmeg (or cloves for that matter) in recipes!

  • http://www.eatmovewrite.blogspot.com Mrs. Myers @ Eat Move Write

    That looks fantastic. Can you believe i’ve never even attempted to make butternut squash soup, though I love it so. It may be debuting on a blog near you soon. Thanks for the idea!

  • http://www.dariacancook.com Daria @ Daria Can Cook

    We just did a make-it-up-as-you-go soup last night and it was fabulous! (recipe here: http://www.dariacancook.com/blog/?p=646)

    I think about your nutmeg incident every time I put it in my morning oats. I’m always careful not to overdo it!

  • http://burpandslurp.wordpress.com sophia

    That looks FANTASTIC with the pesto swirled in! I love soups like this, it’s very open to any new ideas, and forgiving too!

  • http://openendedquestion.wordpress.com/ Alex

    Yum…That’s almost identical to the soup I made for my family the other day. The recipe is pretty much the same, except that you add in another squash, a can of coconut milk, and some red curry paste. Seriously, it’s divine!

    Can’t wait to hear more about the tap class!

  • http://makefriendswithfood.blogspot.com/ Eleanor

    I’m with you on nutmeg… a little goes a LONG way. My husband cannot deal with the taste of cilantro. Who knows why certain flavors just don’t do it for us?
    I admire your fearless approach!

  • http://www.fertilehealthy.com/blog Hanlie

    That does sound good! I’m always looking for new soup recipes!

  • Dayva

    I always peel my butternut squash. Are you telling me I can now skip this tedious task?
    God love you.

  • http://momgrind.com/ vered | blogger for hire

    I like the idea… but I’m one of those who need an EXACT recipe before I cook. :)

  • http://www.purposepowercoaching.com Chris Edgar

    Pesto on soup — I’ve never thought of that. But I do like pesto on almost anything else, so I think I’ll give it a shot.

  • http://www.simpledaisy.blogspot.com simpledaisy

    I love butternut squash soup:) I made some for dinner last night…but I used curry and soy milk…yum!!
    Plus roasted garlic! I l.o.v.e roasted garlic. Take care~

  • http://findyourbalancehealth.com Michelle

    @Sagan – thanks! yes, tap is SO fun.

    @Maria – now when you say ‘mishap,’ was it a hallucinogenic situation like mine was??

    @Mrs.Myers – So easy, you’re gonna love it.

    @Daria – haha, someone remembers, good!

    @Sophia – forgiving recipes are the best kind. that would be a good cookbook idea. “Forgiving Recipes for Sinning Chefs” or something like that :-)

    @Alex – I’m curious, do you peel your squash? Everone is always so surprised that I don’t.

    @Eleanor – Sometimes I don’t mind nutmeg but I’m always worried about the drug effects that I experienced last year. Scary stuff.

    @Hanlie – is it the wrong time of year for you though? Or are you a soup season every season kind of gal? :-)

    @Dayva – Go, my child. Be without peeling.

    @Vered – Ha, that’s ok :-) My husband is like that too but lately he’s getting a bit more adventurous.

    @Chris – Oh yes. You’ll thank yourself for trying it!

    @Simpledaisy – Ooh roasted garlic is amazing. Nothing like squeezing those soft cloves out of their skin!

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