So I don’t do recipes when I cook, usually. I do when I bake, cause otherwise I will mess up, particularly on the baking powder/baking soda front. (I always read that part of the recipe like 25 times to make sure I don’t mix them up. Anyways.)
But, I am not a big recipe person when I cook. It’s different.
I work on the pinch of this, pinch of that principle.
A couple weeks ago I had this squash sitting there and I needed something to do with it. Someone tweeted about soup and I thought SOUP! Yeah Soup! It was cold, dark and foggy, so I went with it.
I looked at about 5 different squash or sweet potato soup type recipes. Just to get the basic idea of proportions of ingredients and the best way to cook the squash. And then I improvised. Here is my Anti-Recipe Recipe.
Take a sweet potato and a squash (I have now used both butternut squash and that other kind that starts with a D and is longish and yellow with green stripes. Anyone know what it is called?). Cut them into half or quarters or whatever. Take any seeds out of the squash.
Now brush them both with a bit of olive oil and stick on a pan in a 350 degree oven for, I don’t know, a while. More then 25 minutes, less then 45? I wasn’t paying attention. But till they be nice and soft. Soft enough that you can mash them.
Take them out of the oven and let them cool.
Chop a smallish onion, a couple cloves of garlic and spicy chorizo sausage and a good lump of butter. Pretend you are Paula Deen. Throw that in a good heavy soup pot and put it on medium. Let it cook up and simmer and get all good smelling.
Then peel the skin off your cooked squash and sweet potato, put in a big bowl and mash it up good. Then toss it into the big soup pot with your onions, garlic and chrizo all cooked up and good smelling.
Add some kind of stock. I have used both veg stock and chicken stock, both work. How much? I don’t know, depends on how much squash and sweet potato you have and if you like your soup as thick as oatmeal or as thin is veggie juice. This recipe lends its self to more of a thick stew consistency, but it is up to you. Add and mix till it looks right.
Poor in a splash of milk or cream or nothing, it is up to you. This soup probably doesn’t need the creamyness, but I like it, so I add it. Stir it all together.
Let it bubble away for about 10-15 minutes. Or less if you are running short of time. Then taste and season with salt or pepper if need be.
Oh, one last piece of advice- Make a BIG pot. Trust me, you want leftovers for this one.
What are your favourite anti-recipe recipes?