Forums
New posts
Search forums
What's new
New posts
New profile posts
Latest activity
Internet Search
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
General Discussions
Healthful Living / Natural Treatments
Great Healthy Recipes Found Here!
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="ScentofCedar" data-source="post: 326518" data-attributes="member: 3353"><p>As many of you know, I cannot use wheat, dairy, chocolate, caffeine, tomatoes, bananas, or peanut butter. Finding recipes has been a challenge, but this soup is delicious! The secret to it's great flavor is baking the squash first with the onion and garlic inside. Really, you won't believe the difference in flavor. This recipe does require homemade chicken stock, because I cannot tolerate the canned stocks ~ but if you can use them, all the better! To make homemade chicken stock, just put all your raw chicken trimmings into a pan, add water,celery,a carrot, onions, and salt and pepper. Cover and bring to a simmering boil. Cook for an hour and a half or so. Leave the pan on the stove overnight (I do, anyway). In the morning, I strain the broth, throw the veggies and chicken pieces away, and freeze the broth in sandwich size zip-lock baggies. Perfect size for soups or gravies and nothing in there that I can't eat.</p><p></p><p><img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /> </p><p></p><p>Squash Soup</p><p></p><p>Split an acorn squash in half. Scoop out the seeds. Fill the hollow with olive oil, four cloves of garlic, and sliced onions. Season to taste. Bake at 350 for an hour or until the squash is fork tender. You can scoop the squash out once it has cooled and freeze it for later use, or go ahead and make the soup.</p><p></p><p>Putting the soup together: Everything goes into the saucepan ~ the garlic cloves, the onion, the squash (not the peel) and the oil. Add about one cup of chicken stock. Using an immersion blender, heat and blend til smooth. For those who can use it, a dollop of cream (or sour cream) on top of the hot soup would be delicious.</p><p></p><p>This soup is so good, and so good for us. You could use any kind of squash ~just be sure to bake it with the garlic, onion and oil before you make the soup.</p><p></p><p>It's really good!</p><p></p><p>Barbara</p></blockquote><p></p>
[QUOTE="ScentofCedar, post: 326518, member: 3353"] As many of you know, I cannot use wheat, dairy, chocolate, caffeine, tomatoes, bananas, or peanut butter. Finding recipes has been a challenge, but this soup is delicious! The secret to it's great flavor is baking the squash first with the onion and garlic inside. Really, you won't believe the difference in flavor. This recipe does require homemade chicken stock, because I cannot tolerate the canned stocks ~ but if you can use them, all the better! To make homemade chicken stock, just put all your raw chicken trimmings into a pan, add water,celery,a carrot, onions, and salt and pepper. Cover and bring to a simmering boil. Cook for an hour and a half or so. Leave the pan on the stove overnight (I do, anyway). In the morning, I strain the broth, throw the veggies and chicken pieces away, and freeze the broth in sandwich size zip-lock baggies. Perfect size for soups or gravies and nothing in there that I can't eat. :) Squash Soup Split an acorn squash in half. Scoop out the seeds. Fill the hollow with olive oil, four cloves of garlic, and sliced onions. Season to taste. Bake at 350 for an hour or until the squash is fork tender. You can scoop the squash out once it has cooled and freeze it for later use, or go ahead and make the soup. Putting the soup together: Everything goes into the saucepan ~ the garlic cloves, the onion, the squash (not the peel) and the oil. Add about one cup of chicken stock. Using an immersion blender, heat and blend til smooth. For those who can use it, a dollop of cream (or sour cream) on top of the hot soup would be delicious. This soup is so good, and so good for us. You could use any kind of squash ~just be sure to bake it with the garlic, onion and oil before you make the soup. It's really good! Barbara [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
General Discussions
Healthful Living / Natural Treatments
Great Healthy Recipes Found Here!
Top