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| RECIPE FOR BUTTERNUT SQUASH SOUP |
Title: Butternut Squash Soup
Category: Vegetarian Soups-stews
Serves: 5
Ingredients:
| 0.50 | c | Chopped onions | | 2.00 | tb | Minced garlic | | 1.00 | tb | Minced ginger root | | 0.33 | c | Dry sherry | | 1.00 | tb | Olive oil | | 2.00 | c | Vegetable broth | | 4.00 | c | Peeled, seeded, cubed | | | - butternut squash | | 1.00 | tb | Lemon juice | | 0.50 | ts | Coriander | | 0.50 | ts | Nutmeg | | 0.50 | ts | Cumin | | 0.50 | ts | Cinnamon | | 1.00 | tb | Lemon rind |
Instructions:
In a large pot, saute onions, garlic & ginger in oil & sherry for 10 minutes.
Stir frequently.
If the vegetables stick, add a little stock.
Add remaining stock & squash.
Cover pot & bring to a boil.
Lower heat & simmer for 25 minutes.
Remove from heat & let cool 10 minutes.
Puree in a blender, then stir in the remaining ingredients.
Garnish with lemon rind.
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