Loyal readers of this column know by now that I love to cook. And I prefer to make things from scratch. But given my crazy work-travel-speak-write schedule, I don’t always have a lot of time to get a meal on the table. That’s the reason I am always on the lookout for quick and easy meals that are also delicious. Because if something tastes good, it’s so much better than going out.
Recently, a friend turned me on to a recipe for “homemade” soup that truly is one of the best soups I have ever tasted. Ever. And yes, I’m going to share it with you now, plus a couple more.
Butternut Squash Soup
You’ll need one container of butternut squash soup from the store (it comes in a quart-size “box” container at my store; also available at Trader Joe’s and others), a bag of frozen butternut squash cubes and pure maple syrup.
Pour the soup into a medium saucepan or soup pot, and add the bag of frozen squash. Bring to a boil, then turn the heat down to low. Allow to cook very gently, uncovered, until the squash is tender (15 minutes or so should do it, but check from time to time as you don’t want this to turn to mush). Stir in 2 tablespoons of maple syrup.
You’re done, Einstein. I call you that because this soup, served with a dollop of sour cream and croutons, will make your friends and family think you’re a genius. Serves: 6