It was super easy and did not take very long to make. I used small frozen shrimp and fresh linguine. The fresh pasta was much better than the regular.
The only thing omitted was fresh parsley on top.
I had started this post last week and then all hell broke out in our country and…everything just kinda stopped. But I have another recipe from this week! Also shrimp. I am working through Chrissy Teigan’s book and I made this recipe:
The recipe was awesome! One critique: a tad on the salty side. But next time I will just dilute the soy sauce marinade a little bit and I think it will be ok.
I cut the recipe in half since it was just the two of us. I made rice in the instant pot and here is the sauce (made in the magic bullet):
The sauce was excellent! SPICY!!! At first I thought it might be too spicy but after that initial bite, it wasn’t too bad. We both liked the sauce a lot.
I very much recommend this recipe (and the book!). Both recipes, in fact, were awesome. If you are looking for a lower calorie but filling dinner, shrimp with pasta or rice is always a quick and easy one.
I roasted some acorn squash the other night for dinner and wasn’t sure how to use the leftovers. So I decided to just make a soup!
I didn’t follow a recipe but wanted to share because it turned out pretty good. First I sautéed some shallots, onions, carrots and half of an apple. I used gala but I saw on some other recipes that Granny Smith apples were popular for squash soups.
I cooked all of that in some butter until the onions and shallots were lightly browned. Then I added a can of chicken broth (I did half a can at first and then ended up adding the rest). I brought it to a boil for a few minutes.
I added the leftover squash (I had acorn but any kind could work except maybe spaghetti squash). Continued to boil a minute or two and then reduced it.
For the seasoning I added stuff (no measuring) until I felt like the taste was right. Here is what I added:
Salt and Pepper
Sage and Thyme
I let it simmer for a good 20 minutes and used my immersion blenderto blend it up until creamy. Then I let it simmer for some more time, basically until it was lightly bubbling and I liked the texture. I only use my immersion blender half a dozen times a year but I absolutely LOVE it. It is so easy to use, easy to clean up and makes soups so good creamy!
When the soup was done I topped it with a spoonful of sour cream and toasted walnuts. It turned out REALLY good! I liked it a lot.
The only thing I would change: Use minced garlic instead of powder garlic.
You can top it with a bunch of different stuff. Crumbled Goat cheese would be fantastic (I just didn’t have any). Toast some sage leaves and add it to the top. I saw one recipe that had pepitas on top. You can also add some coconut milk or heavy cream to the soup, or add curry to make the flavor a little different. I really liked how versatile this soup is. You can make it sweet, savory or spicy!
From start to finish it took about 45 minutes. Super easy. I would definitely make this again with leftover squash and try different flavors! I love a coconut curry squash soup…