|Yellow Squash Soup|
|Many of these were distributed to my hubby's lab co- worker|
When we came home after our weekend trip to New York, we came back to no electricity, no Internet, no water, and a veggie patch that was ravaged by the storm. Tomato plants were growing with reckless abandon, so heavy with fruit that it collapsed to the ground with the weight of them. Junebugs and Japanese beetles and aphids were infesting my okra leaves. The veggie patch fence had been knocked down by the same storm and the deer in the neighborhood took this as a cue to come and eat all our sweet potato plants. Phew!
Things are back to normal now and we've been harvesting our different varieties of tomatoes and chillies, squash, zucchini and okra too. So this recipe is made with completely homegrown vegetables. Here's the recipe.
4-5 medium sized squashes, washed, with the skin on
5-6 ping pong ball sized red tomatoes
3-4 red chillies (all per taste)
2 green chillies
15 halved cashews
2 tablespoons of brown sesame seeds
1 tablespoon of olive oil
4 cups of water
2-3 cloves of garlic
3 sprigs of fresh thyme
4 leaves of sage
Salt to taste
Cut the tips of the squash and dice them into fairly large pieces (it's going to be ground).
The rest of the ingredients can be put in whole.
In a 4 quart pan, ad the oil, the chillies, the sesame, the garlic and the squash and sautee for a couple of minutes.
Add the green chillies and tomatoes next. Sautee those for about a minute before adding the water.
Keep half closed and allow them to cook and come to a boil.
Now add the thyme and sage leaves, cashew nuts and salt and boil for a few minutes.
If you have a Vita-Mix, go ahead and grind it hot. Otherwise, wait for it to come to room temperature before grinding it.
Grind it into a smooth, creamy soup consistency.
Heat and serve with croutons.
PS: I'm going to be bombarding with you with recipes - this is the first of VERY many that I've had to make up.