I invented this soup sort of
on the fly, Mom was
out and I needed to
whip up a presentable dinner.
The only vegetables we had were some potatoes,
vivid orange butternuts and loads of onions. It
looks sort of similar to Jinmyo's recipe, same
basic ingredients, I guess, only it may take less
time to make and probably has less
subtlety. You'd
only need one
saucepan or pot the whole way through, and it takes about 30 minutes from beginning to end.
- Follow Jinmyo's directions for cutting
the squash. (Any way you cut it is fine, actually.)
- Peel and dice a large white onion. Saute
in olive oil until glassy.
- Throw in diced
butternut, (Potatoes too, if you want, but that's
optional). Salt lightly. Leave uncovered on low flame,
stirring occasionally until the squash browns on
the edges.
- Add some water. Not much, you
don't want the veggie to float, only rest barely
submerged.
- Cover pot, let it simmer until
the butternut is cooked through.
- Blend the
soup. I use a handblender, it eliminates extra
dishes etc.
- Add salt if needed, doubtful.
Throw in some black pepper.
Granted,
this isn't very scientific recipe, but it works,
and it's relatively quick, and I think it's
YUMMY..