|
|
|
| RECIPE FOR SQUASH SOUP |
Title: Squash Soup
Category: Low Cal-fat Vegetarian
Serves: 4
Ingredients:
| 6.00 | lb | Butternut squash | | 5.50 | c | Stock (your choice) | | 2.00 | | Medium onions, chopped | | 3.00 | | Stalks celery, thinly sliced | | 0.50 | ts | Dried sage OR | | 1.00 | ts | Minced fresh sage | | 1.00 | tb | Ground coriander | | 1.00 | tb | Honey | | 1.00 | ts | Ground cumin |
Instructions:
Servings: 4 1.
Cut squash in half lengthwise, remove seeds.
Cut each piece in half again.
Steam over boiling water until tender.
When cool enough to handle, scoop flesh from shell and mash well.
You should have four cups of squash.
Set aside.
2.
In a 3 quart saucepan, combine the stock, onions, celery and sage.
Bring to boil, reduce heat and simmer for 20 minutes, or until the vegetables are tender.
3.
Add the squash, coriander, honey and cumin.
Process in blender, a part at a time, until smooth.
Return to pan and simmer for 15 min.
Per serving: 72 calories, 1 g fat (12.
5*), 1.
9 g protein, 0 cholesterol, 59 mg sodium.
Related Sites:
|
|
 |
|
| RECIPE SEARCH ENGINE |
|
|
|
|
| COCKTAILS |
|
Why not wash down your meal with a fruity summers cocktail?
Whether it's a Bahama Mama, Bloody Maria or even a Kamikaze Slammer, you're bound to find something here!
 Cocktail List
|
|
| RECENT SEARCHES |
Most recent searches:
rosalynn carter, salmon, bread, caviar, chocolate, wine, cheese, custard tarts, amaranth, fig marmalade, seafood gumbo, bars, corn bread stuffing, tagliatelle , garlic cream sauce, fruit torte, indian food, marrow, frappe, persimmon, chili, aglia olio, tomatoes , salmon, wild mushrooms, potato soup, potato croquettes, pork kabobs, pepper, olio, indonesian, rhubarb mousse, filets, soup, candy, scalloped potatoes, cream cheese brownie, spinach soup, japan, fried eggplant,
|
|
|
|