| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | Soup | 8 | Servings |
INGREDIENTS
| 1 | lg | Butternut squash (1 & 3/4 pounds); peeled and sliced |
| 1 | lg | Tart apple ( 6 ounces); peeled; cored and sliced |
| 1 | lg | Leek (5 ounces); cleaned and sliced (reserve green for garnish) |
| 4 | c | Broth |
| Salt; freshly grated nutmeg and pepper to taste |
INSTRUCTIONS
Date: Fri, 19 Apr 1996 16:43:25 -0700 (PDT) From: "Tina D. Bell" <tdbell@altair.csustan.edu> Combine squash, apple, white part of leek and broth in 3 quart saucepan. Cover, bring to simmer and cook over medium heat 25 minutes. Puree vegetable and apple slices with 1/2 cup of the broth. (If using blender, be sure not to fill more than 1/2 full) Return Puree to saucepan and blend into broth. Add seasoning. Reheat. Garnish with leek greens. FATFREE DIGEST V96 #109 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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