Name: Butternut Squash and Pear Soup (With Cashew-Tarragon Ceam)
Ingredients: 1 qt Yellow onion, cut into 1/2 inch cubes; 2 c Carrots, cut into 1/2 inch cubes; 2 c Celery, cut into 1/2 inch cubes; 1/2 c Sherry; 2 ts Salt, or more to taste; 1/2 ts Black pepper, depending on taste (up to 1); 3 qt Butternut squash, peeled and sliced into 1/2 inch cubes; 1 qt Pears, sliced - anjou, bosc, or asian; 3 qt Vegetable stock; 2 ts Fresh thyme; 2 ts Fresh ginger, minced; 1 c Cashews; 2 tb Fresh tarragon; 1/3 c Lemon juice; 2 tb White miso (any light miso); 2 c Water; Salt, to taste; Black pepper, to taste

Some people are fond of debating whether or not we have free will. The Bible’s answer is that it depends on what you mean by “free.” If by “free” you mean that we do what we want to do, that nothing forces us to believe or to act against our will, then the Bible’s answer is “yes.” Our will is always free to act in accord with its nature. But if by “free” you mean that somehow our will is morally neutral and above the fray, able to choose between good and evil on its own merits, independent of predisposition or motive, then the answer is a clear and unequivocal “no.” Our nature is corrupted and, as Paul says, we are sold as slaves to sin. We can no more choose not to be sinners than a fish can choose not to be a swimmer. It’s our nature.

Michael Lawrence

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Vegetarian		1	Servings

INGREDIENTS

1	qt	Yellow onion, cut into 1/2 inch cubes
2	c	Carrots, cut into 1/2 inch cubes
2	c	Celery, cut into 1/2 inch cubes
1/2	c	Sherry
2	ts	Salt, or more to taste
1/2	ts	Black pepper, depending on taste (up to 1)
3	qt	Butternut squash, peeled and sliced into 1/2 inch cubes
1	qt	Pears, sliced – anjou, bosc, or asian
3	qt	Vegetable stock
2	ts	Fresh thyme
2	ts	Fresh ginger, minced
1	c	Cashews
2	tb	Fresh tarragon
1/3	c	Lemon juice
2	tb	White miso (any light miso)
2	c	Water
		Salt, to taste
		Black pepper, to taste

INSTRUCTIONS

CASHEW TARRAGON CREAM
This is a recipe out of the Bay Area Vegetarian 1996 magazine I also posted
information about. Ihave not tried this recipe, but it comes from a source
that I respect. The recipe is from Millenium restaurant, a fabulous VEGAN
restaurant in San Francisco that serves gourmet food that follows
McDougall's precepts. Says so right on the menu! I've eaten there twice and
love it.
Saute onion, carrot, and celery in the sherry. When onions are soft, add
half the salt and pepper plus all the remaining ingredients. Simmer until
the squash is soft (approximately 45 minutes). Puree the soup in a blender.
Return it to the soup pot; simmer10 more minutes to marry the flavors,and
then adjust salt and pepper. Serve garnished with cashew tarragon cream and
slices of pear.
Cashew Tarragon Cream: Blend all ingredients in a blender. Start with half
the water, and add the other half as it blends (you may need a little more
than 2 cups). You are looking for the consistency of heavy cram with no
lumpiness.
Nutritional  Analysis: Per cup: 130.9 calories (Kcal), 12% calories from
fat, 4.5g protein, 25.5g carbohydrate, 1.9g total fat (.3g saturated fat),
98.5mg calcium, 2.mg iron, 671.6mg sodium, 5.0g dietary fiber.
I would assume that most of the fat in this dish comes from the sauce, so
you could play with that recipe a little or skip it altogether.
Posted to fatfree digest V96 #284
Date: 15 Oct 96 02:52 GMT
From: [email protected] (Finnigan, Julie)

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