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Recipe Name: Acorn Squash Soup With Ginger And Mustard Seeds Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

3 Tablespoon(s) Plus 1 tsp. vegetable oil
2 1/2 Cup(s) Chopped onions
8 Cup(s) Acorn squash, peeled & cut
1" peices
2 Tablespoon(s) Chopped fresh ginger
4 1/2 Cup(s) Canned low-salt chicken
broth or more if needed
2 Tablespoon(s) Tomato puree
1 Pinch(s) Cayenne pepper
1 Tablespoon(s) Cumin seeds
1 Tablespoon(s) Mustard seeds
How to Prepare: Heat 3 tablespoons oil in a heavy large pot over
medium-high heat. Add onions; saut until light golden, about 8
minutes. Add squash and ginger; saut 5 minutes. Add 4-1/2 cups broth.
Simmer until squash is very tender, about 35 minutes. Working in
batches, puree soup in blender. Return to same pot. Add tomato puree
and cayenne. Season to taste with salt and pepper. Simmer 10 minutes
to blend flavors, add more broth if soup is too thick. (Can be
prepared 1 day ahead. Cover and refrigerate. Re-warm soup over medium
heat before serving.) Heat 1 teaspoon oil in small skillet over medium
heat. Add cumin and mustard seeds and stir until fragrant, about 2
minutes. Ladle soup into bowls. Top with seed mixture and serve.
Copyright credit: 1996 by Bon Appetit Magazine © 1997 Lifetime
Entertainment Services. All rights reserved. Formatted using MC
Buster by Barb at PK Recipe by: 1996 by Bon Appetit Magazine
Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 257
Calories From Fat: 80
Total Fat: 9.1g
Cholesterol: 0mg
Sodium: 641.5mg
Potassium: 1111.1mg
Carbohydrates: 38.6g
Fiber: 7.6g
Sugar: 4.2g
Protein: 8.9g

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