On a different note, I’m happy to say that La Casa de Sweets has gone savory! This is the first of many savory dishes I hope to post on the site. This soup is actually one of the reasons I decided to start a blog in the first place. I’ve always wanted to share my recipes, and it all began with this soup. My sister Christy is always asking me for recipes. She’s so cute, she needs the exact measurements for everything. This is somewhat difficult, because, whereas I measure everything when I bake, I usually never measure while I cook. I cook by taste, not measurements. Well, Christy had a big problem with this once she tasted this soup. She insisted on knowing exactly what I did and how. And, that was the beginning of this site. Thank you, Christy, and thank you, all of my wonderful readers!
- 1/4 cup olive oil
- 5 carrots, washed and thinly sliced
- 3 yellow squash, washed and thinly sliced
- 1-14 oz. can vegetable broth
- 2 cups water
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 teaspoon garlic salt
- 1/4 teaspoon Italian Seasoning
- Salt And Pepper, to taste
In a large pot, combine the olive oil and thinly sliced carrots. Cover the pot, and cook over medium heat until the carrots become tender, about 10 minutes.
Add the squash, cover, and cook until tender, about 5 minutes.
Add the broth, water, and seasonings.
Bring to a boil, then simmer over medium heat, covered, for 45–50 minutes.
Remove from heat, and puree using a hand blender.
Makes 4 servings.
Adapted from The Pioneer Woman