Spaghetti Sauce for freezer
1/4 c olive oil
1.5 large onions, diced
6 cloves garlic, minced
12 c tomato, chopped
1 small can tomato paste
3T or more shredded carrot (depending on how sweet you like it)
1 t dried oregano, or more if fresh
2 t dried or 2 T fresh basil (or more to taste)
4 t salt (or to taste)
1 t black pepper
Saute onion about 3 minutes in oil over medium heat, do not let it brown. Add garlic and saute until onion is soft. Add everything else and cook at least 3 hours, partially covered. Blend in batches until desired consistency, then cook some more, until you are happy with it.
That's about as specific as I can get! I haven't made it the same twice, but it's certainly more crowd friendly when it's blended pretty smooth. A purist would seed the tomatoes. I think that's a waste of time.
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Friday, November 28, 2008
Tuesday, November 18, 2008
Curried Butternut Squash Soup
About 8 years ago, Steve and I attended a party where I had the best soup EVER. I loved it, so of course I asked the recipe. The hostess would not share the recipe, so I was quite disappointed. (Surprised as well, since we didn't have the same "group" of friends...we'd never bring it to the same party)
Since then, I have tried several renditions, none of which measured up to the wonderful original. Well....I think I've found it.
Curried Butternut Squash Bisque
1 whole butternut squash
2 T butter
1 c onion, chopped
1/2 c carrot, chopped
1/2 c apple, peeled and chopped
1 1/2-2 t Thai red curry paste
2 cans chicken or vegetable broth, plus more if needed for desired consistency.
2 bay leaves
1/2 c heavy cream (optional)
Preheat oven to 375. Cut squash in half, scooping out seeds and membrane. Place in a 13x9 pan coated with cooking spray, cut side down. Roast in oven for about an hour, until tender. Scoop out roasted squash and measure 3 cups. Reserve rest for another use.
Melt butter in large pot over medium-high heat. Add onion, carrots, and apple; sauté 5 minutes. Add curry paste; stir 2 minutes. Add chicken broth, bay leaves, and 3 cups squash. Bring to boil; reduce heat to medium-low and simmer uncovered 1 hour. Discard bay leaves. Working in batches, puree soup in blender until smooth. Return to same pot. Stir in cream if bisque desired, but skip if you'd just like more traditional soup. Season with salt and pepper. Rewarm over medium-high heat.
Garnish with sour cream and cilantro if desired. (I do not)
Since then, I have tried several renditions, none of which measured up to the wonderful original. Well....I think I've found it.
Curried Butternut Squash Bisque
1 whole butternut squash
2 T butter
1 c onion, chopped
1/2 c carrot, chopped
1/2 c apple, peeled and chopped
1 1/2-2 t Thai red curry paste
2 cans chicken or vegetable broth, plus more if needed for desired consistency.
2 bay leaves
1/2 c heavy cream (optional)
Preheat oven to 375. Cut squash in half, scooping out seeds and membrane. Place in a 13x9 pan coated with cooking spray, cut side down. Roast in oven for about an hour, until tender. Scoop out roasted squash and measure 3 cups. Reserve rest for another use.
Melt butter in large pot over medium-high heat. Add onion, carrots, and apple; sauté 5 minutes. Add curry paste; stir 2 minutes. Add chicken broth, bay leaves, and 3 cups squash. Bring to boil; reduce heat to medium-low and simmer uncovered 1 hour. Discard bay leaves. Working in batches, puree soup in blender until smooth. Return to same pot. Stir in cream if bisque desired, but skip if you'd just like more traditional soup. Season with salt and pepper. Rewarm over medium-high heat.
Garnish with sour cream and cilantro if desired. (I do not)
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