| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | Butternut Squash, delorit | |
| in Hebrew a small on | ||
| makes enough soup for 3 – | ||
| people. | ||
| 1 | Container, 200 ml of | |
| yogurt use 2 if using a | ||
| bigger Butternut – can | ||
| use | ||
| cream if you dare | ||
| Milk | ||
| Honey | ||
| Cinnamon | ||
| Salt, I didn't feel it | ||
| needed it |
INSTRUCTIONS
4 Peel and cube butternut. Microwave steam till soft. Blend butternut and yogurt together. Add milk, blending till soup reaches a consistency you like. Flavour with cinnamon and honey. Do not cook further - just warm up to serve. This soup can be served hot in winter or cold in summer. (NOTE: this soup cannot be left on the blech/hotplate overnight - serve it at supper only or cold in the day). Posted to JEWISH-FOOD digest by Melissa Shenker <melissa@spl.co.il> on Feb 09, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1212
Calories From Fat: 28
Total Fat: 3.4g
Cholesterol: 1.2mg
Sodium: 14.4mg
Potassium: 372.2mg
Carbohydrates: 257.6g
Fiber: 9.2g
Sugar: 18.9g
Protein: 32.9g