This beautiful looking soup is made with leftovers and it took me about 10 minutes to make….. and it was delicious! A few nights ago I made an easy meal of roasted squash purée and a roasted pork tenderloin. It is very simple to make, I cut the squash in half, seasoned with salt and pepper and put it in the oven to roast. The pork tenderloin was seasoned with salt and pepper and put in the oven to roast along side the squash. Temperature was 375º and the squash was in the oven for about an hour and the pork for about 30-40 minutes.
For the soup I puréed the Turban Squash and heated it up. For the salsa, I chopped up the ends of the pork tenderloin and added a little thyme, olive oil and some Pink Pearl Apple I had leftover from a photo shoot for my preppings.com website where you can find definitions on the ingredients I used.
The tart flavor of the apple made a great addition to the soup and pork and apple is always a good combination. I call this using up leftovers, but in the restaurant business you call this a creative use of ingredients and the nightly special and where you can make your profits.