On the list of fairly easy to pull off, this tops the list, it's ground up veg and broth. It can be done with just about any vegetable, but butternut squash is a favorite, which has more to do with the little Italian restaurant I fist had it at, than anything else.
2 cups cut up butternut squash
1 onion, large chop
i clove garlic, still in the skin
1 tbsp olive oil
4 cups broth
Place veg on foil lined sheet tray, cover with olive oil and spice, roast at 375 for 20 minutes.
Place in a blender with some broth and grind up.
Pour into pot, and heat up, add more broth until you like the consistency.
Serve warm, the next day is best.
In the past when I've have fresh sage in the garden, I've fried them up whole and used them as a topping,
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