| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Spanish |
Dujour09, New |
8 |
servings |
INGREDIENTS
| 1 |
md |
To large butternut squash; (about 2 cups |
|
|
; cooked pulp) |
| 1 |
lg |
Spanish onion; chopped, (about 3 |
|
|
; cups) |
| 2 |
tb |
Vegetable oil |
| 1/4 |
ts |
Nutmeg |
| 1/4 |
ts |
Cinnamon |
| 1/4 |
ts |
Dried thyme |
| 2 |
|
Bay leaves |
| 1 |
md |
Carrot; diced |
| 2 |
|
Celery stalks; chopped |
| 1 1/2 |
c |
Water |
| 5 1/2 |
c |
Tomato juice |
| 1 |
c |
Apple juice |
| 1 |
c |
Orange juice |
|
|
Salt and ground black pepper |
INSTRUCTIONS
Bake or boil the squash. To bake, halve the squash and scoop out the
seeds. Place the squash halves cut side down on an oiled baking sheet
and cover loosely with aluminum foil. Bake at 350 degrees until
tender, about one hour. Scoop out the pulp and discard the skin. To
boil, peel the squash, halve it, and scoop out the seeds. Cut it into
chunks and place them in a saucepan with water to cover. Bring the
water to a boil and cook until the squash is tender, about 15
minutes. Drain and reserve the liquid.
Meanwhile, saute the chopped onion in the oil with the nutmeg,
cinnamon, thyme, and bay leaves until the onion is translucent. Add
the diced carrot and celery and the water (if you boiled the squash,
use the reserved liquid). Cover and simmer until the carrots are
Tender. Remove the bay leaves.
In a blender or food processor, puree the cooked squash, the
onioncarrot mixture, and the juices in batches. Gently reheat the
soup. Add salt and pepper to taste.
Yield: 6 to 8 servings
CHEF DU JOUR WYNELLE STEIN SHOW #DJ9509
Copyright, 1990, Vegetable Kingdom, Inc., Sundays at Moosewood
Restaurant, Simon & Schuster/Fireside, All rights reserved.
Busted and entered for you by: Bill Webster
Converted by MM_Buster v2.0m.
Converted by MC_Buster.
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