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CATEGORY CUISINE TAG YIELD
Grains, Dairy Jewish 1 Servings

INGREDIENTS

1 Butternut Squash, delorit
in Hebrew a small on
makes enough soup for 3 –
people.
1 Container, 200 ml of
yogurt use 2 if using a
bigger Butternut – can
use
cream if you dare
Milk
Honey
Cinnamon
Salt, I didn't feel it
needed it

INSTRUCTIONS

4
Peel and cube butternut. Microwave steam till soft. Blend butternut
and yogurt together. Add milk, blending till soup reaches a
consistency you like. Flavour with cinnamon and honey. Do not cook
further - just warm up to serve. This soup can be served hot in  winter
or cold in summer.  (NOTE: this soup cannot be left on the
blech/hotplate overnight -  serve it at supper only or cold in the
day).  Posted to JEWISH-FOOD digest by Melissa Shenker
<melissa@spl.co.il>  on Feb 09, 1999, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1212
Calories From Fat: 28
Total Fat: 3.4g
Cholesterol: 1.2mg
Sodium: 14.4mg
Potassium: 372.2mg
Carbohydrates: 257.6g
Fiber: 9.2g
Sugar: 18.9g
Protein: 32.9g


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