| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Soups, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
md |
Butternut or buttercup squash |
| 2 |
tb |
Vegetable oil |
| 1 |
md |
Yellow onion, chopped |
| 3 |
tb |
Peeled and chopped ginger root |
| 2 |
lg |
Cloves garlic, chopped |
| 4 |
c |
Vegetable stock |
| 3 |
tb |
Yellow or white miso |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
White pepper |
|
|
Juice of 1 orange |
| 1/4 |
|
To 1/2 cup half and half (optional) |
INSTRUCTIONS
Wash squash well, peel and use the peelings in the stock. Chop the squash
into 1" pieces, discarding the seeds. You should have about 4 1/2 cups
chopped squash. In a large soup kettle, saute the onion, ginger and garlic
in vegetable oil. When the onion softens, add the squash and saute for 5
more minutes. Add stock and cover pot. Simmer over medium heat for 30 to 40
minutes. Add miso, salt, pepper and orange juice. Puree soup in a blender
in batches, if necessary, until smooth. Add cream. If the soup is too
thick, add more soup stock. Serves 4 to 6.
Date: 23 Nov 1996 17:54:49 GMT
Posted to MM-Recipes Digest V4 #007
From: "Kim" <kreese@paradise.net>
Date: Sun, 5 Jan 1997 23:09:46 -0500
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