Name: Butternut Squash Soup
Ingredients: 1 Butternut squash; peeled, cubed; 1 Leek or large onion; diced; 1 Red pepper; diced; Dry white wine or vermouth; 2 tb Flour; 3 c Skim milk; Frozen corn (optional); Salt to taste; Dill weed; Lo fat sour cream

[Baptism by immersion is] the usual form of the original meaning of the Greek baptidzein and baptismos; from the analogy of John’s baptism in the Jordan; from the apostle’s comparison of the sacred rite with the miraculous passage of the Red Sea, with the escape of the ark from the flood, with a cleansing and refreshing bath, and with burial and resurrection; finally, from the general custom of the ancient church, which prevails in the East to this day.

Philip Schaff

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy			1	Servings

INGREDIENTS

1		Butternut squash; peeled, cubed
1		Leek or large onion; diced
1		Red pepper; diced
		Dry white wine or vermouth
2	tb	Flour
3	c	Skim milk
		Frozen corn (optional)
		Salt to taste
		Dill weed
		Lo fat sour cream

INSTRUCTIONS

POSSIBLE GARNISHES
Steam butternut squash in vegetable steamer. Reserve 1 cup of the steaming
liquid for the soup. Meanwhile braise the onion or leek and red pepper in
the wine or vermouth. Add the flour and stir constantly to prevent
sticking. Add more wine if neccessary to keep it the mixture moist. Add 1
cup of reserved liquid from steamed squash and 3 cups of skim milk. Add
steamed butternut squash and simmer all together so that milk is heated
through and soup begins to thicken a little.
Transfer soup to a blender a few cups at a time and puree. After pureeing
soup add corn if desired but this is optional. You will need to salt to
taste. Garnish with dill weed and sour cream if desired.
Posted to fatfree digest V97 #274 by Noreen Campbell
<[email protected]> on Nov 23, 1997

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