Peeled, diced winter squash (Calabaza, butternut or acorn)
2
tb
Dark rum
1
tb
Minced fresh parsley
1
tb
Dreid thyme or 2 tablespoons fresh
1/2
ts
Ground black pepper
1/2
ts
Salt
1
c
Canned coconut milk
INSTRUCTIONS
from: Lean Bean Cuisine by Jay Solomon
Heat the oil in a large saucepan and add the onion, carrot,celery,garlic
and chile pepper. Saute for 7 minutes over medium heat, until the
vegetables are tender. Add the beans, water,squash, rum,parsley, and
seasonings. Bring to a simmer and cook for 35 to 40 minutes, stirring
occasionally. Add a little hot water or rum if the soup is too thick, or
continue to simmer if it is too thin. Stir in the coconut milk and return
to a simmer. Transfer the soup to a foood processor and process for 15
seconds, until smooth. Ladle soup in soup bowls and serve hot. serves 6-8
note: Calabaza, West Indian Pumpkin can be found in tropical markets.
1 serving: calories 192 Sodium 177mg Fat 11g
Posted to Recipe Archive - 08 Dec 96
submitted by: LeiG@aol.com
Date: Sun, 8 Dec 96 2:31:52 EST
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