Halloween Lunch

In honor of Halloween, everything on today's Lunch Menu was orange!! It was also 100% vegetarian! Tomato Basil Soup, Sweet Potato Fries, and clementines for dessert!

Tomato Basil Soup

8-10 tomatoes on the vine
15-18 basil leaves
1.5 tbsp butter (unsalted)
3 c ck broth
3 c tomato juice (Campbell's)
.5+ cup heavy cream
salt & pepper to taste
italian cheese blend for topping
*peel and core tomatos. heat oil along with butter. place tomatos and basil in blender and puree to desired consistency. add tomatos to pan and cook 10min. add broth and tomato juice and simmer 20 min. add salt, pepper, and cream. turn off heat. serve with shredded cheese and add'l pepper on top.

Squash Soup (Tsai Gua Tang)

4-5 c squash (peeled & cut into large chunks)
3 cloves garlic (sliced)
1 tbsp satay powder
.5 tsp white pepper
salt to taste
2 c water
*heat oil on medium and saute garlic. add squash, satay powder, white pepper & salt. stir to coat squash and slowly add water. cover and simmer on medium for 7 min.

I got to make this soup with my mom! I didn't think to take a picture of this at the time so that's kinda upsetting but this is a brothy soup and it's really tasty! The squash gives the soup a really distinct taste and the satay powder added a lot of flavor.