August 22, 2008
Yellow squash cupcakes anyone? Ok, maybe not but I still had 2 huge squash leftover from my friends pre-Olympic trip garden harvest. Since the zucchini soup worked so well, I thought I'd try this recipe from Epicurious. I substituted vegetable stock and added cayenne pepper, honey, a splash of balsamic vinegar and lots of paprika. Next time I make this I plan to either saute the squash longer or oven roast it first to create a smoother texture because the skin of the squash didn't puree well so the soup was a bit gritty at first. All in all though, a great summer lunch and another answer to your squash surplus dilemmas.