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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