Fr. Paul Seil on AM Buffalo New Year’s Day 2014
"Our Daily Bread" airs every second Saturday at 5:30 a.m. and noon on WKBW Ch. 7
Fr. Paul’s Squash Thai Soup
3-4 ACORN SQUASH halved seeds and guts removed.
1/2 large white onion, roughly chopped
Small amount of cooking oil
1 jar roasted red peppers
1 jar roasted yellow peppers
1 quart SWANSON’S Thai Chicken Broth (or Chicken or vegetable broth)
1-2 cans soup beans (anything you like) OPTIONAL
Cinnamon, Nutmeg, Salt, Pepper
Roast the Squash in a casserole dish in the oven at 400* F for about 40 minutes or until the flesh is fork tender. Remove from oven, set aside to cool.
In a heavy soup pan, put enough cooking oil to coat the bottom of the pan. After heating on medium for a minute or so, add the chopped onions and stir. You want them to become translucent but not caramelized. Lower the heat.
Scoop the squash flesh into the pot quickly, give it a stir with the onion. Add the peppers, drained. Then the broth. Turn up the heat to medium. Stir ingredients together.Add one scant teaspoon Cinnamon and ¼ tsp. nutmeg. Take an immersion blending wand and process the soup until smooth. Add salt and fresh pepper to taste. Adjust other seasoning, if necessary.
Add the (optional) soup beans and stir. Simmer for about ½ hour. Serve it today or tomorrow.