Squash potage with cheddar-olive-pepperoni home baked bread.
The recipes are simple and easy. For the potage… Oven cooked squash (60-90 min at 350). Make a puree in blender, add liquid as needed, I prefer milk but water is good. Blend at high speed. Pour purée in a pan and add liquid to desired consistency. Add salt and chicken soup powder until desired saltiness. Add spices you like, I love épices de Provence, pepper and cayenne. Add cream and butter to get the desired richness and creamy texture. I love it when a potage is warm and spicy.
For the bread, 2 cups white flour, 1 teaspoon rapid yeast, 1 teaspoon sugar, 1 half teaspoon salt, 2 cups warm water. Mix. Spread. Add pepperoni, cheddar, olives. Roll. 400F for 35 minutes.
Enjoy!
Martin Pham Dinh 