| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Soups, Vegetables | 8 | Servings | |
INGREDIENTS
| 1 | lg | Onion; diced |
| 1 | Celery rib; diced | |
| 6 | Carrot; diced or sliced | |
| 1 | sm | Acorn squash; peeled |
| 1 | sm | Butternut sguash; peeled |
| 1 | Bouquet garni | |
| 6 | c | Potato, red; diced |
| 2 | Sweet potato; peeled & diced | |
| 4 | Parsnip; peeled & sliced | |
| 2 | Bell pepper, red; diced | |
| 3 | c | Cream; approximately |
| Nutmeg, grated | ||
| — COLUMBIA MAGAZINE; Winter 1990 | ||
| Posted by Fred Peters | ||
| Echonet RECIPE_CORNER echo |
INSTRUCTIONS
In a large pot, simmer the first 6 ingredients (including bouquet garni) in 1 quart of water until the squash is almost tender. Add the next 4 ingredients and simmer until the potatoes are almost tender. Add enough cream to achieve the desired consistency. Heat through. Grate nutmeg over each serving.
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