Acorn Squash Soup With Ginger And Mustard Seeds

If a doctor, able to help, were at the side of a sick person and promised to help him from his trouble and advised him how to combat his ailment or the poison he had taken, and if the sick person knew that the doctor could help him but nonetheless said: Oh, get out, I won’t accept your advice; you are no doctor, but a highwayman; I am not sick, nor have I taken poison; it will not hurt me; and if the sick person wanted to kill the doctor, would you not say that this fellow, who persecuted and wanted to kill his doctor, was not only sick but demented, mad, and irrational as well?... But this spiritual madness – that we do not want to accept help when God’s Son wants to help us – is ten times worse. Should our Lord God not be angry and let hellfire, sulfur, and pitch rain upon such ingrates? For besides being sinners, we are also so wretched as to reject help and chase away and kill those who urge us to accept it.

Martin Luther

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Grains		Life1, Lifetime tv	6	Servings

INGREDIENTS

3	T	Plus 1 tsp. vegetable oil
2 1/2	c	Chopped onions
8	c	Acorn squash, peeled & cut
		into
		1" peices
2	T	Chopped fresh ginger
4 1/2	c	Canned low-salt chicken
		broth or more if needed
2	T	Tomato puree
1	pn	Cayenne pepper
1	T	Cumin seeds
1	T	Mustard seeds

INSTRUCTIONS

How to Prepare:  Heat 3 tablespoons oil in a heavy large pot over
medium-high heat. Add  onions; saut until light golden, about 8
minutes. Add squash and  ginger; saut 5 minutes. Add 4-1/2 cups broth.
Simmer until squash is  very tender, about 35 minutes. Working in
batches, puree soup in  blender. Return to same pot. Add tomato puree
and cayenne. Season to  taste with salt and pepper. Simmer 10 minutes
to blend flavors, add  more broth if soup is too thick. (Can be
prepared 1 day ahead. Cover  and refrigerate. Re-warm soup over medium
heat before serving.) Heat  1 teaspoon oil in small skillet over medium
heat. Add cumin and  mustard seeds and stir until fragrant, about 2
minutes. Ladle soup  into bowls. Top with seed mixture and serve.
Copyright credit: 1996  by Bon Appetit Magazine Â© 1997 Lifetime
Entertainment Services. All  rights reserved.  Formatted using MC
Buster by Barb at PK  Recipe by: 1996 by Bon Appetit Magazine
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 257 Calories From Fat: 80 Total Fat: 9.1g Cholesterol: 0mg Sodium: 641.5mg Potassium: 1111.1mg Carbohydrates: 38.6g Fiber: 7.6g Sugar: 4.2g Protein: 8.9g