Name: Butternut Squash Soup
Ingredients: 1 md Butternut squash; (about 2 1/4 pounds); Nonstick vegetable oil spray; 1 md Chopped (about 1 cup); 1 tb Freshly grated ginger; optional; 3 tb Unsalted butter; 3 c Chicken broth 2 cups water; as needed; Salt and pepper to taste; Sour cream for garnish

Here's a side to the Christmas story that isn't often told: Those soft little hands, fashioned by the Holy Spirit in Mary's womb, were made so that nails might be driven through them. Those baby feet, pink and unable to walk, would one day walk up a dusty hill to be nailed to a cross. That sweet infant's head with sparkling eyes and eager mouth was formed so that someday men might force a crown of thorns onto it. That tender body, warm and soft, wrapped in swaddling clothes, would one day be ripped open by a spear. Jesus was born to die.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Meats, Dairy		Cooking liv, Soups & ste	1	Servings

INGREDIENTS

1	md	Butternut squash; (about 2 1/4 pounds)
		Nonstick vegetable oil spray
1	md	Chopped (about 1 cup)
1	tb	Freshly grated ginger; optional
3	tb	Unsalted butter
3	c	Chicken broth 2 cups water; as needed
		Salt and pepper to taste
		Sour cream for garnish

INSTRUCTIONS

Cut squash in half lengthwise, and scoop out the seeds. Arrange the halves
cut side down in roasting pan that has been sprayed with nonstick vegetable
oil spray. Bake squash in the oven for 40-45 minutes or until very tender.
Set aside to cool.
When the squash is completely cool, scoop the flesh from the skin. While
the squash is baking, cook the onion and the ginger in the butter in a
saucepan, over moderately low heat, for 5 minutes or until the onion is
softened, Add the broth and simmer the mixture for 10 minutes, covered. Add
the squash pulp to the sauce pan.
Transfer the mixture to a blender or food processor, in batches, and puree
until smooth. Add enough water to achieve the desired consistency, and salt
and pepper to taste. Return the soup to the sauce pan and cook over
moderate heat until it is hot.
Garnish each portion with the heaping teaspoon of low-fat sour cream.
Recipe By     : COOKING LIVE SHOW #CL8731
Posted to EAT-L Digest  5 October 96
Date:    Sun, 6 Oct 1996 17:24:49 -0500
From:    Jon and Angele Freeman <jfreeman@NETUSA1.NET>

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