Cut squash in half lengthwise, and scoop out the seeds. Arrange the halves
cut side down in roasting pan that has been sprayed with nonstick vegetable
oil spray. Bake squash in the oven for 40-45 minutes or until very tender.
Set aside to cool.
When the squash is completely cool, scoop the flesh from the skin. While
the squash is baking, cook the onion and the ginger in the butter in a
saucepan, over moderately low heat, for 5 minutes or until the onion is
softened, Add the broth and simmer the mixture for 10 minutes, covered. Add
the squash pulp to the sauce pan.
Transfer the mixture to a blender or food processor, in batches, and puree
until smooth. Add enough water to achieve the desired consistency, and salt
and pepper to taste. Return the soup to the sauce pan and cook over
moderate heat until it is hot.
Garnish each portion with the heaping teaspoon of low-fat sour cream.
Recipe By : COOKING LIVE SHOW #CL8731
Posted to EAT-L Digest 5 October 96
Date: Sun, 6 Oct 1996 17:24:49 -0500
From: Jon and Angele Freeman <jfreeman@NETUSA1.NET>
A Message from our Provider:
“An active faith can give thanks for a promise, though it be not as yet performed, knowing that God’s bonds are as good as ready money. #Matthew Henry”
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