Have managed to make something both too spicy & too watery tasting at the same time, and am trying to rescue it.
Soup was made from one roasted squash (believe it was an Autumn Cup), sauteed onions & garlic, vegetable broth, 1 diced jalapeno, some oregano & cumin. Simmered for 30min and then pureed with hand blender. Yuck. Added a bit of tofu (maybe 1/4 of a package). Didn't help. Have now added an avocado (which I WAS planning to serve on top) and pureed again. Still not working. Now tastes like pepper and avocado. Totally lost any sweetness of the squash.
Thinking can of white beans? Can of pureed pumpkin? Help! Caveats: I'm vegan, so no cream!
Thanks in advance
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