I made a soup with acorn squash, ginger, and chicken broth. It is a pureed soup, so it looks like apple sauce. But it has way too much ginger in it. Any ideas of how I can use what I've made in another recipe? Maybe as a base for something else...? I don't want to waste it as it is all good, organic, fresh ingredients!
My first thought would be to mix it in pasta dishes or pasta casseroles to make a healthier version. You could also serve it over baked potatos insead of brocolli cheese as a sauce. You might also serve it mix it into sweet potatos and mash them.
Hi R.! I would use the soup, instead of liquid and oil, in a spiced or apple muffin recipe. It would be delicious!
I was going to suggest using it as a sauce for some sort of ham stromboli, but Rene's ideas are MUCH better!
You might try putting a potato in it and then cooking it for a while to see if the potato will absorb some of the flavor. This works for salt, but I don't know if it will work for ginger. Leave the potato in big chucks and remove and discard (or mash it with some parsley and brown or white sugar - it might taste good?)
Add all of the ingredients again, except the ginger, essentially doubling the recipe. Freeze half of it in ziplock freezer bags to eat another time.
Add celery and/or carrot (not pureed). They might dilute the ginger flavor, but they will also change the flavor of the soup.
Remove a cup of the soup and add a cup of milk.
