This stuff is yummy!
We ended up with loads of squash. Why is it that when you plant a garden, all the squash make it to full maturity, but the sweet things like watermelons yield nothing?
Life. Anyway, we had tons of squash.
Place them face down on a baking sheet and bake at 400* for 20 minutes.
The next time I made this soup, I did it faster:
Peel them, seed them, and chop them up into a frying pan with an onion and a bunch of garlic.
We love garlic, so I put in about 10 cloves. You might only want one.
In hindsight, the frying pan was faster.
And I did 10 squash that time.
Add broth, salt and pepper and basil and simmer.
Then serve into bowls and top with a tablespoon of coconut milk.
4 Squash (peeled, seeded and chunked)
1 onion chopped
1-3 cloves of garlic
1 tablespoon of salt
1 teaspoon of pepper
1 teaspoon of basil
2 cups of Chicken Broth
1 13.5 oz. can of coconut milk
My 3 kids do not enjoy all the ways I've prepared squash this summer/fall.
They like Squash Fries...and this soup!
And that's it.
They all loved the soup and wanted it a second time! Score!
This post published on Doodlecraft first