| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegan | Soups, Mcdougall, Vegan | 8 | Servings |
INGREDIENTS
| 1 | lg | Butternut or buttercup squash |
| 1 1/2 | c | Sliced onion |
| 1 1/2 | c | Peeled & chopped apple |
| 1 | c | Chopped carrot |
| 2 | ts | Minced fresh ginger |
| 5 | c | Water |
INSTRUCTIONS
Put the whole squash in a microwave oven and cook on high power for 8 minutes. Peel the squash and cut into cubes. (If you don't have a microwave oven, this step may be omitted. This brief cooking time simply makes the squash easier to peel and cut up.) Place all of the ingredients in a large soup pot and simmer over medium-low heat for 45 minutes. Place the soup in a blender or food processor, in batches, and blend until smooth and creamy. Inputted by Sue Smith. From _The New McDougall Cookbook_ (1993). From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip
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