Subject: Butternut Squash Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue Jan 25 2000 - 04:04:05 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here's a cute one sent in by reader Ann Eicher. It goes in the "from
the mouths of babes" category.
A wife invited some people to dinner. At the table, she turned to
their six-year-old daughter and said, "Would you like to say the
blessing?"
"I wouldn't know what to say," the girl replied.
"Just say what you hear Mommy say," the wife answered.
The daughter bowed her head and said, "Lord, why on earth did I invite
all these people to dinner?"
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Our "Vegan Gourmet" week continues with this soup that pleases both
the palate and the eye. An enriched, non-vegan version may be made by
the addition of 1 cup of milk or half-and-half.
Butternut Squash Soup
1 Tbs (15 ml) vegetable or olive oil
1 medium onion, chopped
1 lb (500 g) butternut or other yellow winter squash,
peeled, seeded, and cut into cubes
1 medium potato, peeled and cubed
1 tart cooking apple, peeled, cored, and cubed
2 cups (500 ml) vegetable stock or water
2 cups (500 ml) apple juice or cider
1/2 tsp (2 ml) ground cinnamon
1/2 tsp (2 ml) ground ginger
1/4 tsp (1 ml) ground cumin
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
Heat the oil in a large saucepan over moderate heat and cook the onion
for 5 minutes, until tender but not brown. Add the remaining
ingredients and bring to a boil. Reduce the heat and simmer covered
15 to 20 minutes, until the potato and squash are tender. Carefully
process in small batches in a food processor or electric blender until
smooth. Garnish with an additional grating of fresh nutmeg, if
desired. Serves 4 to 6.
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