This soup is delicious, and by using leftovers from another recipe, it’s no more difficult to make than canned soup!
My squash caviar recipe is one of my favorites because of how versatile it is when it comes to using the leftovers as a base for other dishes, and this soup is a great example. Just pull the leftovers out of the freezer or refrigerator, and you’re well on your way to a delicious meal. If you have already made the squash caviar and have leftovers to use, then this is one of the easiest soups you’ll ever make. It’s really no more difficult than opening up a can of canned tomato soup, but it’s a lot better for you because you’re cutting out all the salt and preservatives. Enjoy!
Ingredients
- 4 cups squash caviar
- 1 cup milk
- 1/2 cup heavy cream
- Salt and pepper to taste
Optional Ingredients (see below)
- Ciabatta bread
- Garlic clove
- Sage leaves
- Olive oil
Directions for Soup
Mix squash caviar, milk, and heavy cream in a pot. Bring to a simmer while mixing occasionally so it doesn’t burn. Once it starts simmering, let it heat through for about 2-3 minutes. Turn off and remove from heat. Salt and pepper to taste. Serve with garlic toast or fried sage leaves (see below).
Directions for Garlic Toast (optional)
Slice ciabatta bread. Toast slices. Rub toasted slices with a clove of garlic. Serve on the side of the soup, or cut up into croutons and serve in the soup.
Directions for Fried Sage Leaves (Optional)
Tear off leaves from sage. Wash and dry leaves. Heat a little olive oil in a small pan until hot. Fry 5-8 leaves at a time for until crisp (about 5-10 seconds), but don’t let them turn brown or they’ll be bitter. Dry on a paper towel and sprinkle with fine salt.
Приятного аппетита! (Priyatnova appetita! Russian for ‘Bon Appetit!’)
I am a follower of Christ, wife of a pastor, mother of a strong-willed little boy, and native of Russia. In addition to cooking and baking, I enjoy drinking coffee and relaxing on the beach.