Thick and savory, wonderful for chilly days. I can eat this soup for weeks. The quintessential squash soup. Serve with a side of crusty bread and a dollop of sour cream on top for extra tastiness.
This soup costs about $3 a pot to make. It serves about six people. It contains a complete protein, fiber, calcium, iron, and vitamin C. It only gets one pot dirty. It only takes about an hour. And it tastes great, especially on rainy winter days.
My friend Joe re-introduced me to this dish by making a “peanut butter soup” for us one night at his place. When I tasted it, I knew right away I’d had it before…it’s the same stuff my Senegalese dorm-mate Badou Seck used to make and call “mafé”. It’s easy, it’s cheap, and it tastes fabulous.
This recipe is perfect on cold fall or winter days when you want something that will “warm you through your stomach.” Make it in large quantities and freeze it, but don’t keep it in the freezer more than a week or so (somehow the eggplant attains that “freezer taste” a little quicker than other veggies). If you can roast the vegetables on a sheet of foil in a closed grill with smokey wood chips, it makes this recipe absolutely astounding.
This page lists all 4 entries filed under the Soup category in Mandible. Entries are listed in reverse-chronological order.