Sometimes I’ll throw a few ingredients in a pot, taste it, and say “damn, I am a fine cook.” That happened today for lunch (although it doesn’t always happen, and sometimes the “damn” goes the other way, as in “damn, this is truly horrid, and must not ever be spoken of.”).
So I thought I’d share. I suspect this soup would be as good cool as it was warm.
- 1 T. olive oil
- 2 cloves garlic, minced
- 3/4 t. ground sage
- 1/2 t. dried thyme leaves
- 1/2 butternut squashed, peeled and steamed until soft (I used a pressure cooker)
- 1 pint tomato sauce (I used a jar of our own heirloom tomato sauce from the garden, but any kind of plain sauce would be fine, you know, if you don’t have that sort of thing lying around)
- 1/2 cup unsweetened soymilk
- Salt and pepper to taste
- (optional) chopped fresh basil, for garnish
- Heat olive oil in medium soup pot over medium heat.
- Saute garlic for 1 minute.
- Add sage and thyme and stir for 1 minute more.
- Add tomato sauce and butternut squash. Mash squash a bit with a potato masher or slotted spoon. Simmer 10 minutes.
- Stir in soymilk.
- Add salt and pepper to taste. If you like your soups smooth, puree the soup in batches before serving (makes it no longer ‘rustic’–ed.).
- Garnish with basil, if using.