| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 2 | lb | Butternut squash; Peel, seed and dice |
| 2 | c | Chicken stock |
| 1 | Diced peeled potato | |
| 1 | md | Diced onion |
| 2 | Peeled garlic cloves | |
| 2/3 | c | Heavy cream |
| 2 | ts | Chopped fresh dill |
| 1 | ts | Cumin |
| Salt and pepper to taste. |
INSTRUCTIONS
A B Since my sister says I cannot post her chocolate chip mondel bread recipe, here is a recipe from today's Washington Post which is more of the same! Transfer squash to 2 qt. pan and add "A". Simmer covered for 15 minutes. Then puree 2 minutes until smooth and creamy. Add "B". Simmer soup for 5 minutes. Ladle soup into 2 bowls and garnish with dill sprigs or whatever. Serve with crusty bread. Enjoy! Posted to JEWISH-FOOD digest by "Shelley L. Madden" <shelleym3@hotmail.com> on Oct 14, 1998, converted by MM_Buster v2.0l.
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