I just love attending cooking demos, new recipes and new learning. Ain’t that great? Especially for chef wannabe like me.
Together with other Mommy Bloggers, we attended a cooking demo courtesy of Dona Elena Cusinera Club. It’s the second time I have attended this and I always go home with much anticipation — to cook the dishes by myself.
I have tried cooking my own Squash Soup but with only squash, adding tomatoes makes it more nutritious and the basil, very inviting. During the demo, I volunteered to cook with Chef Golda and thank to iMoM for the wonderful photo above.
Here goes the recipe:
- 500g Pumpkin or Squash, diced
- 1 Cup Dona Elena Whole Peeled Tomatoes, quartered
- 4 Cups Chicken broth
- 8 pcs Carrots, diced
- 3 cloves garlic, minced
- 1 C JOLLY Pieces and stem Mushroom
- 2 Tbsp Fresh Basil
- 1/2 stick Butter
- 1 Tbsp Dona Elena Pure Olive Oil
- Salt and Pepper to taste
- 1/2 cup all purpose cream
How to cook:
1. Cook squash and carrots with the chicken stock until tender. I used squash since we do not have pumpkins here in the Philippines and if you do find one, it can be very expensive. Besides, it has the same nutritional value and the taste is not that strong.
2. In a saute pan, heat the olive oil and butter and saute the onions and mushrooms. (Use the whole can, don’t mind measuring it.
3. Add in the tomatoes. (same with the mushrooms, I used the whole can. Since it quite soft, you don’t need to quarter them. Mash it while you’re cooking it.)
4. Add in the softened carrots and squash and saute all together. (Keep the stock) Remove from heat and let it cool.
5. Once it is cool enough, place them inside the blender and puree. Add in the stock.
6. In a pot, put all the ingredients and the cream and basil. Salt and pepper to taste.
7. Simmer for 8-10 minutes or until thickened.
I prepared this at home and the kids really loved. And while I am cooking, I could not stop tasting it. I love it’s rich, creamy taste. The kids are requesting another batch, maybe this weekend. 
Quick Health Note: You can substitute yogurt for the all purpose cream. Although I used the Light All Purpose Cream for my recipe.
