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Soup from leftovers.
Dec. 10th, 2009 12:42 amI have previously mentioned Soup from Leftover (fairly plain [1]) Potatoes: mash them well, if they weren't already, combine them with a packet of Knorr Fines Herbs soup, add, if desired, additional herbs and salt/pepper to taste, heat through, serve.
Now there is also Soup From Leftover (fairly plain [1]) Squash:
Mash the squash and toss it in a pan with one can of Campbell's Chicken Broth with Garlic and Herbs (or some reasonable equivalent. Fancy organic veggie broth, whatever.) Add, if desired, additional herbs (and, if you like, cinnamon or cayenne or, garlic or leftover fried onions if you have them or bits of crispy bacon, or... hey, it's your soup) and salt and pepper to taste. Heat through, serve.
[1] You get to define this: garlic potatoes au gratin probably work really well. Squash that has been mashed with brown sugar will probably produce revolting results - but I'm not you. Try it on your mental tongue and go from there.
Now there is also Soup From Leftover (fairly plain [1]) Squash:
Mash the squash and toss it in a pan with one can of Campbell's Chicken Broth with Garlic and Herbs (or some reasonable equivalent. Fancy organic veggie broth, whatever.) Add, if desired, additional herbs (and, if you like, cinnamon or cayenne or, garlic or leftover fried onions if you have them or bits of crispy bacon, or... hey, it's your soup) and salt and pepper to taste. Heat through, serve.
[1] You get to define this: garlic potatoes au gratin probably work really well. Squash that has been mashed with brown sugar will probably produce revolting results - but I'm not you. Try it on your mental tongue and go from there.