Date: Tue, 07 Jun 94 08:46:54 -0900
From: Mike Dobbert (mikecd@sr.hp.com)
From the New McDougall Cookbookbl
The only possible modification I'd make is to use less water. I ended
up dumping some of the liquid (maybe 2 cups) after the soup had
simmered, and then blended it. The result was very creamy and very
delicious.
Sweet Squash Soup
1 Large Butternut or Buttercup Squash
1 1/2 cups sliced onion
1 1/2 cups peeled and chopped apple
1 cup chopped carrot
2 to 3 teaspoons minced fresh ginger
5 cups water
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.
kwvegan vegan