Subject: Winter Squash Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue Mar 06 2001 - 19:46:25 EST
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F O O D F U N N Y
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I know I have published this one before, but I like it so much, I'm
publishing it again. Thanks to reader Kati Wharton this time.
A mother and her young son returned from the grocery store and began
putting away the groceries. The boy opened the box of animal crackers
and spread them all over the table. "What are you doing?" his mother
asked.
"The box says not to eat them if the seal is broken" the boy
explained. "I'm looking for the seal."
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T O D A Y ' S R E C I P E
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This comforting winter soup gets a touch of sweetness from the apple,
and an exotic aroma from a unique combination of spices.
Winter Squash Soup
1 Tbs (15 ml) butter
1 medium onion, chopped
1 lb (450 g) butternut or acorn squash, peeled,
seeded, and diced
1 large potato, peeled and diced
1 large or 2 small tart cooking apples, peeled,
cored, and diced
2 cups (500 ml) vegetable stock or water
1/2 tsp (2 ml) ground cinnamon
1/2 tsp (2 ml) ground ginger
1/2 tsp (2 ml) ground cumin
1 cup (250 ml) apple cider or apple juice
1 cup (250 ml) half-and-half or milk
Salt and freshly ground pepper to taste
Sour cream for garnish
A grating of fresh nutmeg for garnish
Heat the butter in a large sauce pan over moderate heat and saute the
onion until tender but not brown, about 5 minutes. Add the squash,
potato, and apple and saute for 5 minutes, stirring occasionally. Add
the vegetable stock and spices and simmer covered over low heat for 20
minutes. Puree the mixture in an electric blender or food processor
and return to the pan. Stir in the apple cider and half-and-half and
bring to a gentle boil. Season with salt and pepper and serve
garnished with a dollop of sour cream and a grating of fresh nutmeg.
Serves 4 to 6.
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