| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | Butternut squash; peeled, cubed | |
| 1 | Leek or large onion; diced | |
| 1 | Red pepper; diced | |
| Dry white wine or vermouth | ||
| 2 | tb | Flour |
| 3 | c | Skim milk |
| Frozen corn (optional) | ||
| Salt to taste | ||
| Dill weed | ||
| Lo fat sour cream |
INSTRUCTIONS
POSSIBLE GARNISHES Steam butternut squash in vegetable steamer. Reserve 1 cup of the steaming liquid for the soup. Meanwhile braise the onion or leek and red pepper in the wine or vermouth. Add the flour and stir constantly to prevent sticking. Add more wine if neccessary to keep it the mixture moist. Add 1 cup of reserved liquid from steamed squash and 3 cups of skim milk. Add steamed butternut squash and simmer all together so that milk is heated through and soup begins to thicken a little. Transfer soup to a blender a few cups at a time and puree. After pureeing soup add corn if desired but this is optional. You will need to salt to taste. Garnish with dill weed and sour cream if desired. Posted to fatfree digest V97 #274 by Noreen Campbell <norgy@bellatlantic.net> on Nov 23, 1997
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