This is a puréed soup, and it came together in minutes because I used leftovers from the refrigerator to create a quick supper. I usually say dinner, but something this simple doesn’t quite make it to dinner level.
Cooked acorn squash - about a cup
Buttermilk - maybe 3/4 cup
1/3 cup 2% milk
1/2 cup refried beans
1/2 cup diced canned tomatoes
About 1/3 cup Boursin cheese
Curry powder
A little onion powder
A heaping tablespoon of chicken bouillon powder
Cooked corn - added later, not puréed
Put everything except the corn into a medium size saucepan and puréed it all with an immersion blender. Heat slowly until the soup bubbles just a little. Add water if the the mixture is too thick, Add the cooked corn, let it heat through, and eat!
This is April and once in a while, there is still a cool enough day for soup. I like to take advantage of these days because it will be a long time before soup season.
These particular ingredients blended together very well, but the leftovers in your refrigerator might be slightly different. Be bold. What can you lose? These bits of leftovers run the danger of growing mold and being tossed anyway.
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