0
(0)
CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vegetarian Soups, Low-cal, Vegetarian 4 servings

INGREDIENTS

6 lb Butternut squash
5 1/2 c Stock; (your choice)
2 md Onions; chopped
3 Stalks celery; thinly sliced
1/2 ts Dried sage OR
1 ts Minced fresh sage
1 tb Ground coriander
1 tb Honey
1 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. From Prevention Magazine, January 1991 as given to them by: The
Heartland (spa), Gilman, Illinois Posted by: Sheila Exner, January 1992
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Oct
04, 1998, converted by MM_Buster v2.0l.

A Message from our Provider:

“No Brainer: Turn or Burn, Fly or Fry, Live or Die”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?