| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Soup |
8 |
Servings |
INGREDIENTS
| 1 |
lg |
Butternut squash |
| 6 |
|
Whole cloves |
| 2 |
|
Cinnamon sticks |
| 6 |
|
Allspice berries |
| 1 |
pt |
Light cream |
| 1 |
c |
Heavy cream |
| 1/4 |
c |
Maple syrup |
|
|
Ground cinnamon |
|
|
Ground nutmeg |
INSTRUCTIONS
From: Barbara Schmidt <smgin2@SPRYNET.COM>
Date: Thu, 11 Jul 1996 07:28:33 -0700
Recipe By: Elizabeth Powell
Peel, seed, and cube squash. In a large soup pot, place squash with enough
water to cover. Tie cloves, cinnamon sticks, and allspice berries in a
cheesecloth bag and add bag to pot. Bring to a boil and simmer over low
heat for 40 minutes. Remove spice bag. Drain squash, reserving liquid.
Return cooked squash to pot and mash. (For a smoother soup, squash may be
pureed in blender or food processor before returning to pot.) Stir in
creams and maple syrup. Cook over low heat for 15 minutes, stirring often
to prevent sticking. Season with cinnamon and nutmeg, if desired. Thin with
reserved liquid, if necessary. Cook 15 minutes more. Serve hot.
EAT-L Digest 10 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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