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I developed this recipe after looking at about a dozen online recipes for Butternut Squash Soup. My best ideas about cooking come from looking at a bunch of recipes, then putting them aside and going it on my own. This soup is fairly quick and easy to assemble if you roast the squash and carrots … Continue reading
This recipe originally came from the My Fitness Pal Blog. Of course, I have tweaked it a bit to suit my own taste. It is a quick and easy recipe that is nutritious, high protein, and low cal as well. Takes about a half hour to 45 minutes to prepare. If you keep track of … Continue reading
Originally, from the Washington Post. Author, Becky Krystal. First of all, this soup is thick. I prefer to call it a soup-stew. It is filled with umami from the mushrooms and spices. The only thing I’ve changed is to substitute cayenne for pepper flakes because the pepper flakes were undetectable. The soup is just made … Continue reading
This is a creamy soup without the cream–totally without dairy. It is a velvety tasty soup with a bit of a bite from the cayenne and ginger. Although it makes a good beginning course to a large meal, it is high in protein because of the cashews and almond milk, so it can stand alone … Continue reading
I found several recipes for this soup; most used butternut squash. I used a turban squash, but I am sure that hubbard or any other orange slightly sweet squash would work. The soup is creamy and warming. I added a bit of cayenne for a little more heat. Sriracha or Louisiana hot sauce would also … Continue reading
Many years ago, I think in the 70’s, I was driving through Minneapolis from Duluth on the way to Zumbrota with my friend, Nancy. We stopped for lunch at a Chinese restaurant just off the freeway. I ordered “Green Soup” from the menu. It was such a simple, but tasty dish that I asked the cook … Continue reading
Cookery & Rhetoric 