| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Soups, Low-cal, Vegetarian | 4 | servings |
INGREDIENTS
| 6 | lb | Butternut squash |
| 5 1/2 | c | Stock; (your choice) |
| 2 | md | Onions; chopped |
| 3 | Stalks celery; thinly sliced | |
| 1/2 | ts | Dried sage OR |
| 1 | ts | Minced fresh sage |
| 1 | tb | Ground coriander |
| 1 | tb | Honey |
| 1 | ts | Ground cumin |
INSTRUCTIONS
Servings: 4 1. Cut squash in half lengthwise, remove seeds. Cut each piece in half again. Steam over boiling water until tender. When cool enough to handle, scoop flesh from shell and mash well. You should have four cups of squash. Set aside. 2. In a 3 quart saucepan, combine the stock, onions, celery and sage. Bring to boil, reduce heat and simmer for 20 minutes, or until the vegetables are tender. 3. Add the squash, coriander, honey and cumin. Process in blender, a part at a time, until smooth. Return to pan and simmer for 15 min. Per serving: 72 calories, 1 g fat (12.5*), 1.9 g protein, 0 cholesterol, 59 mg sodium. From Prevention Magazine, January 1991 as given to them by: The Heartland (spa), Gilman, Illinois Posted by: Sheila Exner, January 1992 Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Oct 04, 1998, converted by MM_Buster v2.0l.
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