Squash, pumpkin soup
- This soup gets nice and thick and it’s a great way to use up the various fall squashes. It is somewhat inspired by the tagine.
- 10 units of squash and/or pumpkin
- 2units of onions
- 1 unit of olives
- 1 unit raisins
- 1 unit mushrooms
- some sea salt, pepper
- balsamic vinegar
- .5 units of pineapple juice (optional)
- Scoop out and skin the squashes with a big knife and a big cutting board. Cut them up in pieces and drop them in a small amount of water to boil. The trick here is to use a small amount, because after they get soft, you blend the pieces up until you have a fine soup base. I used a blender once. Now we have a really nice hand blender that we use right in the water. But if you had to mash it, you could, it would just take a little longer and might not turn out quite as velvety.
- Fry a couple of copped up large onions in a frying pan with oil and balsamic vinegar until they are soft and translucent. Add the onions to your soup base. Add salt and vinegar to taste. Drop in the olives and raisins and mushrooms and let simmer for at least half an hour.
- I used pitted green olives and cut them in half. But I bet it would be similarly good without having them pitted or with other varieties of olives. It’s worth some further experimentation.
- For additional good times, you can add a juice to sweeten it. Or beets. Or carrots. Or green beans. Or pretty much anything.