Wednesday, June 2, 2010
Yes, I know you brought them for Mary and Zach but I stole some. :)
I think fresh vegetables like this are best appreciated when prepared simply. I like to lightly steam or saute squash, or use the vegetable peeler to make a pretty summer salad.
But I had leftover cooked kabocha squash, which has more of a sweet potato texture, and I needed to use it. So I decided to make a vegetable puree soup, and toss in a couple of the baby squash to lighten it up a little. Don't worry, the rest will be cooked delicately so their original cute little form can be appreciated.
Here's my soup. It was tasty, the only thing is I added a little soy milk at the very end, which I shouldn't have done, because it was soooo delicious before. I think the milk was too sweet for the soup. But it was good, none the less. I'll make it again for sure, but use water instead if I need to thin it out.