Title: Squash soup
 Categories: Soups, Low-cal, Vegetarian
      Yield: 4 servings
 
      6 lb Butternut squash
  5 1/2 c  Stock (your choice)
      2    Medium onions, chopped
      3    Stalks celery, thinly sliced
    1/2 ts Dried sage OR
      1 ts Minced fresh sage
      1 tb Ground coriander
      1 tb Honey
      1 ts Ground cumin
 
  Servings:  4
  
  1. Cut squash in half lengthwise, remove seeds.  Cut each piece in
  half again.  Steam over boiling water until tender.  When cool enough
  to handle, scoop flesh from shell and mash well.  You should have
  four cups of squash. Set aside. 2. In a 3 quart saucepan, combine the
  stock, onions, celery and sage. Bring to boil, reduce heat and simmer
  for 20 minutes, or until the vegetables are tender. 3. Add the
  squash, coriander, honey and cumin. Process in blender, a part at a
  time, until smooth. Return to pan and simmer for 15 min.
  
  Per serving: 72 calories, 1 g fat (12.5*), 1.9 g protein, 0
  cholesterol, 59 mg sodium. From Prevention Magazine, January 1991 as
  given to them