Tuesday, October 9, 2012

And she called it... Squash

3-4 zucchini squash
1-2 white onion
5 cloves garlic
2-3 potatoes
4 carrots (peeled, chopped)
4 celery stalks (chopped)
1 cup water
Spices to be used liberally: S&P, garlic powder
Combine all ingredients in large soup pot. (I use a big, cast iron dutch oven like this one from Martha Stewart). Cook on med-high heat for 30-45 minutes. Stirring occasionally.
Note: all veggie numbers are approximate. Really, you can use as much as will fit in the pot! Regardless of number, all veggies should be peeled and chopped. Not too small, this cooks down and gets mushy pretty fast if the veggies are cut too small.
Recipe courtesy of ~ TT (care of Mrs. T)
Double recipe post today?! Sha-ZAM. Now that is the way to do it. And let me tell you, this little concoction can only be described as magic. TT grew up eating it (and admittedly  never liked it until his adult life) and when I asked what his mother called it, he said "I think she just called it squash.."
It is probably the easiest recipe I will ever post (although let's face it, I am all about borderline lazy cooking), but this Autumn Veggie Stew/Soup/whatever it is, is truly one of the most delicious. Considering there is really nothing in it, it has this flavor that is impossible to put into words. That's why you have to just make it yourself!
Side note: I seriously might live off this for the Autumn/Winter months. SO hearty, warm and cozy. Um...yum.

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