| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Jewish |
|
1 |
servings |
INGREDIENTS
| 1 |
|
Butternut Squash; (delorit in Hebrew) (a small on makes enough soup for 3 – 4 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
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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