| 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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