Hey my foodies! Happy Tasty Tuesday!
Are you ready for some tasty recipes? Me too!
Every Tuesday I post a recipe, a collection of recipes, a restaurant review or anything related to food. There is then a linkup at the end of the post where you can add links to your food-related blog posts! The linkup stays open for a week – right until the next one comes around. How awesome is that?
Don’t forget to check out other link up participants and there’s only one rule to the linkup – link back to this blog or grab the link up badge from the sidebar. Let’s spread the word so we can have more people checking out your posts next week!
We also now have the Tasty Tuesday Pinterest Board where you can pin your posts every week. To be able to do that, please follow me on Pinterest and let me know in comments that you did, and your Pinterest username so I could send you an invite.
The spotlight today is on Pennsylvania Dutch Crookneck Squash.
A cool guy I work with (looking at you, Tom) grew and brought a couple of those to work for people to grab, so I grabbed. You know I can’t just let food lie around even though I had no idea what to do with that kind of squash 🙂
So anyway, I grabbed that thing, brought it home… and you know how people make those fun pureed soups? Well, I also got an immersion blender recently and thought it would be a nice opportunity to use it. My husband was travelling for work that night so it was just me if the experiment didn’t go so well. 🙂
It did though. I totally rocked my first weird-shaped squash soup 🙂
Sweet Potato-Squash Soup
YOU WILL NEED:
- 1 big squash (I used Pennsylvania Dutch Crookneck Squash, as it turns out), peeled and cubed
- 1 big sweet potato, peeled and cubed
- 2 medium carrots, peeled and chopped
- 2 cloves garlic, minced
- 1/2 red or yellow onion, finely chopped
- 1 can coconut milk
- 4 cups chicken stock (I used homemade)
- Olive oil
- Salt and pepper to taste
- Pepitas (roasted)
- Heat a couple tablespoons of olive oil in a big pot, add garlic and onion, and sauté until translucent.
- Add chicken stock, squash, sweet potato and carrots. Bring to boil and lower the heat to medium.
- Cook for about an hour or until vegetables become soft.
- Remove from the heat, stir in salt, pepper and coconut milk.
- Blend with your immersion blender.
- Serve with a little bit of butter/ghee and roasted pumpkin seeds on top.
And yes, it’s that easy to make 🙂
Now your turn – link ’em up!