Title: Butternut squash and pear soup (with cashew-tarragon ceam
 Categories: None
      Yield: 1 Servings
 
      1 qt Yellow onion, cut into 1/2
           -inch cubes
      2 c  Carrots, cut into 1/2 inch
           -cubes
      2 c  Celery, cut into 1/2 inch
           -cubes
    1/2 c  Sherry
      2 ts Salt, or more to taste
    1/2 ts Black pepper, depending on
           -taste (up to 1)
      3 qt Butternut squash, peeled and
           -sliced into 1/2 inch cubes
      1 qt Pears, sliced - anjou, bosc,
           -or asian
      3 qt Vegetable stock
      2 ts Fresh thyme
      2 ts Fresh ginger, minced

MMMMM-------------------CASHEW TARRAGON CREAM------------------------
      1 c  Cashews
      2 tb Fresh tarragon
    1/3 c  Lemon juice
      2 tb White miso (any light miso)
      2 c  Water
           Salt, to taste
           Black pepper, to taste
 
  This is a recipe out of the Bay Area Vegetarian 1996 magazine I also
  posted information about. Ihave not tried this recipe, but it comes
  from a source that I respect. The recipe is from Millenium
  restaurant, a fabulous VEGAN restaurant in San Francisco that serves
  gourmet food that follows McDougall's precepts. Says so right on the
  menu! I've eaten there twice and love it.
  
  Saute onion, carrot, and celery in the sherry. When onions are soft,
  add half the salt and pepper plus all the remaining ingredients.
  Simmer until the squash is soft (approximately 45 minutes). Puree the
  soup in a blender. Return it to the soup pot; simmer10 more minutes
  to marry the flavors,and then adjust salt and pepper. Serve garnished
  with cashew tarragon cream and slices of pear.
  
  Cashew Tarragon Cream: Blend all ingredients in a blender. Start with
  half the water, and add the other half as it blends (you may need a
  little more than 2 cups). You are looking for the consistency of
  heavy cram with no lumpiness.
  
  Nutritional  Analysis: Per cup: 130.9 calories (Kcal), 12% calories
  from fat, 4.5g protein, 25.5g carbohydrate, 1.9g total fat (.3g
  saturated fat), 98.5mg calcium, 2.mg iron, 671.6mg sodium, 5.0g
  dietary fiber.
  
  I would assume that most of the fat in this dish comes from the
  sauce, so you could play with that recipe a little or skip it
  altogether.