Side Pannel
Butternut Squash Soup
Butternut Squash Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Soups
Ingredients List
- 2 1/2 lb Butternut squash; peeled and
- -seeded
- 3 c Water
- 2 md Onion; chopped
- 1 lg Sweet red pepper; seeded,
- -chop fine
- 2 Cloves garlic; pressed
- 3 tb Vegetable oil
- 1 ts Ground cumin
- 1 ts Ground coriander
- 1 ts Ground ginger
- 1 ts Dry mustard
- 1 ts Curry powder
- 1/2 ts Salt
- 1 c Orange juice
- 1 ts Lemon juice
- 1/8 ts Ground red pepper
- 1/4 c Fresh goat cheese
- 1/4 c Water
Directions
Cut squash into 1" chunks; combine with 3 cups water in large sacepan.
Bring to a boil over medium high heat; cover, reduce heat & simmer for 10
minutes or until sqaush is tender. Drain, reserving cooking liquid; set
both aside.
Cook chopped onion, chopped sweet red pepper and garlic in oil in a Dutch
oven over medium-high heat, stirring constantly, 10 minutes or until
tender.
Add spices (except ground red pepper) and salt, stirring the mixture well.
Combine half of aquash and half of cooked onion mixture in container of an
electric blendder; process until smooth, stopping once to scrape down
sides.
Pour blended squash mixture into another container. Repeat process with
remaining squash and onion mixture, then return all blended squash mixture
to the Dutch oven.
Add orange juice, lemon juice, ground red pepper and cooking liquid to
squash mixture. Cook over medium heat, stirring constantly, until
thoroughly heated.
Combine cheese and 1/4 cup water, stirring until mixture is smooth and the
consistency of sour cream. Dollop into the center of each serving.
Makes 7 cups.
Per serving: 145 Calories; 6g Fat (36% calories from fat); 2g Protein; 23g
Carbohydrate; 0mg Cholesterol; 319mg Sodium
Bring to a boil over medium high heat; cover, reduce heat & simmer for 10
minutes or until sqaush is tender. Drain, reserving cooking liquid; set
both aside.
Cook chopped onion, chopped sweet red pepper and garlic in oil in a Dutch
oven over medium-high heat, stirring constantly, 10 minutes or until
tender.
Add spices (except ground red pepper) and salt, stirring the mixture well.
Combine half of aquash and half of cooked onion mixture in container of an
electric blendder; process until smooth, stopping once to scrape down
sides.
Pour blended squash mixture into another container. Repeat process with
remaining squash and onion mixture, then return all blended squash mixture
to the Dutch oven.
Add orange juice, lemon juice, ground red pepper and cooking liquid to
squash mixture. Cook over medium heat, stirring constantly, until
thoroughly heated.
Combine cheese and 1/4 cup water, stirring until mixture is smooth and the
consistency of sour cream. Dollop into the center of each serving.
Makes 7 cups.
Per serving: 145 Calories; 6g Fat (36% calories from fat); 2g Protein; 23g
Carbohydrate; 0mg Cholesterol; 319mg Sodium
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