soul cooking 9/6/2011: butternut squash soup w/ asiago cheese toast

Dinner last night was a breeze, super healthy and awesomely yummy. I had lots of errands to run yesterday including picking up a prescription at Publix, and while I was there I stocked up on some frozen vegetables... I find them to be one of the best "staple" items (if you can call them that) to have on hand when cooking on the fly, aka soul cooking. I do a lot of that. Not one to take the time to "follow directions" - much to my mother's dismay, I generally know what works together and what flavors compliment each other. So this works for me. Thus, translating this into a recipe for you readers may or may not yield the same result. I do encourage you though to trust your instincts as you'll find that you can dig down deep and create something unique and awesome that your family will love.

Soups are great for busy Moms provided they are ingredient simple because they can be thrown together and left to simmer until supper time. This one fits that bill as yesterday was a whirlwind for me. It was also perfectly warming given the cooler temps post Tropical Depression Lee... thank you Jesus!

Butternut Squash Soup (feeds 4-6 comfortably) original by Brooke Hammel 
PS - this is also gluten free! :)


Ingredients for Soup:
3 packages frozen cooked squash (I believe they are 12 oz each... only one size)
2 cans natural beef broth (NO MSG or chicken broth - I accidentally grabbed beef, but it added a depth of flavor I enjoyed)
agave nectar
1/2 and 1/2 or heavy cream
cinnamon
cumin
nutmeg
garlic salt (or fresh garlic - about 2 cloves and 1-2 tsp salt)
onion powder
grated Asiago cheese for garnish, sea salt and pepper

Ingredients for Toast:
crusty bread
butter
Asiago cheese, grated

Directions:
Let your squash sit out on the counter for about an hour to soften enough to get out of the package. In a stock pot, put all three packages of squash. Pour in one can of beef broth. Turn up the heat to medium high, checking occasionally and stirring as squash defrosts. After squash melts or defrosts, break out the whisk and smooth out the soup. Add the 2nd can of broth. Add garlic salt to taste, and maybe 1/2 - 1 tsp onion powder. Start with 1/4 tsp cinnamon, 1/4 tsp cumin, 1/4 tsp nutmeg... add more to taste of any spice. 1/4 - 1/2 cup half and half or heavy cream, 1/4 cup agave nectar... simmer on medium heat to reduce a little and thicken... stirring occasionally until ready to serve.

Preheat your oven to 450 F. Slice your bread and butter it. Grate up about a cup of Asiago cheese - if you don't have this Parmesan will work too. Pop the bread in the oven, toast about 5- 10 minutes until crisp and brown. Remove from oven, sprinkle on Asiago, return to oven for 3-5 minutes.

Ladel your soup into bowls, garnish with Asiago, drizzle with agave nectar, sprinkle on some sea salt and crushed black pepper. Serve with crusty Asiago toast and a nice salad. Enjoy!

If you try it, let me know what you think!!

Love B