Winter Squash Soup With Cinnamon And Cloves

Creation of the world was not a necessary act that God undertook to overcome loneliness…(and) God certainly did not create the world in order to become more glorious (Jn. 17:5). …(On the contrary, God created the world) because He looked forward to the greater blessings that would be His as His glory and goodness met real needs in the lives of people whom He would create, who would depend on Him for joy and fulfillment. …God’s ultimate purpose is to increase His joy by sharing the blessing of the Trinity in creation.

Daniel Fuller

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Fusion	Dec., Digest	1	Servings

INGREDIENTS

2	lb	Dense winter squash such as
		Butternut, we used pumpkin
12		Corriander seeds
12		Peppercorns
2	c	Fatfree soymilk, we used the
		Westbrae WestSoy), Westbrae WestSoy
1		3 inch cinnamon stick
		Broken into pieces
8		Cloves
1		Jalapeno pepper or 2 small
		Dried red chilies, seeds
		Removed
1		Onion, finely diced
2	t	Each finely chopped mint and
		Cilantro for garnish, we
		Skipped this), Skipped this

INSTRUCTIONS

Cut the squash in half and scoop out the seeds.  Cook the squash (We
put it in the microwave, but she recommends baking it at 375 for  30-45
minutes. We were afraid it'd dry out too much that way.) When  the
squash is cooked and cool enough to handle, scoop out the flesh.  While
the squash is baking, make an infusion with the herbs and milk:  first
lightly crush the corriander seeds and peppercorns; then put  them in a
saucepan with the milk, cinnamon, cloves, and chilies. Heat  the
mixture slowly, but turn off the heat just before the milk comes  to a
boil Let it stand until needed.  Saute the onions in water until they
begin to soften. Add the squash  and 1 qt. water.  Bring to a boil;
then lower the heat and simmer  until the squash is broken up, about 25
minutes.  Pass the soup through a food mill or blen it briefly, leaving
as much  texture as you like.  Return the soup to the stove and add the
milk,  pouring it through a strainer. Try to press on the spices as you
do,  to get as much flavor into the soup as you can.  Gently reheat the
soup, but do not allow it to boil.  Serve garnished with cilantro and
mint.  Posted by Cindy_Bloch@transarc.com to the Fatfree Digest [Volume
13  Issue 30] Dec. 30, 1994.  :Adapted from The Savory Way:  FATFREE
Recipe collections copyrighted by Michelle Dick 1994. Used  with
permission. Formatted by Sue Smith, S.Smith34,  TXFT40A@Prodigy.com
using MMCONV.  1.80Ã¡  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 66 Calories From Fat: 3 Total Fat: <1g Cholesterol: 0mg Sodium: 8.9mg Potassium: 289.8mg Carbohydrates: 15.5g Fiber: 4.2g Sugar: 5.8g Protein: 2g