Today’s Recipe: Creamy Squash Soup

Soups are deceiving. They appear to be so simple and delicious but in reality, they can take up time to prepare & create not unless you buy those soup mixes that are readily available in your local grocery. I admit I only know a few soup recipes mainly because I’m not a soup person. I only crave/want one when I’m under the weather and now that I’m pregnant, I can really gulp a few bowls of soup rather than drink a liter of water.

So I’m sharing with you all an easy peasy soup recipe that I hope you and your kids would like.

Wachunid:

l-r: parsley flakes (for garnishing), all purpose cream, 1/4 squash, 1 onion, 1 pork or chicken broth cube, 1 ginisang gulay broth cube (optional) and 1 tbsp. butter (not in photo)

3 Easy Peasy Steps:

1. Cut the squash into small pieces and boil until squash becomes fork-tender. Some prefer to bake it while some do it the other way around which is to boil it altogether with the broth.

Then mash the squash or purée it using a blender if you want your soup to be less lumpy.

2. Sauté onion in butter and add the mashed squash. You can also opt to put potatoes to make the soup thicker & to add flavor.

3. Dissolve the broth/s in 2 cups of water and add it.

After a few seconds, add in another 2 cups of water and 1/4 cup of all purpose cream. The creaminess would actually depend on the cream, if you want it creamier add more cream. Bring to boil for 10 minutes. If you want your soup’s consistency to be a bit more thicker then dissolve a tablespoon of cornstarch on three tablespoons of water. Season with salt & pepper to taste.

Viola!

My creamy squash soup with a little lump on it. 😉

That’s all!

Happy International Women’s Day to all the wonderful & inspiring women out there, yes that means you! 🙂