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After my log trip I had a big bowl of these knobby tough skinned crook neck yellow squash. I aimed today to convert them into soup, using a top of the head recipe that I recall as a variation of a butternut squash soup. The recipe (only approximate because I did not measure). 6 yellow squash 1/2 onion 3-5 cloves garlic 1 jalepeño pepper 1 small serranno pepper salt pepper dried basil curry powder dash milk olive oil chicken stock Dice the oinion and garlic (you can never have too much garlic), Saute in olive oil. I forgot to nuke the squash to soften, but I clean them by slicing the ends, and peeling. Chop into blocky pieces 3/4 inch or so. Who needs to be that exact? Toss them in the pot with the onion/garlic, and add the chicken stock. Toss in the spices. Add more spices. Chop the peppers and add them. Simmer for 30 or 40 or 90 minutes (I lost track and cooked out most of the stock, oops). Transfer in batches to belnder, add dash milk, and make smooth. Warm and eat.

La foto ad alta risoluzione gratis pianta, frutta, piatto, cibo, produrre, verdura, ricetta, cucina, la minestra, schiacciare, 2010365, pianta fiorita, impianto di terra

, prese con un Canon EOS REBEL T1i 01/04 2017 La foto scattata con 50.0mm, f/1.4s, 1/200s, ISO 800