Sweet Squash Soup
Sweet Squash Soups
Last updated 6/12/2012 1:25:56 AM. Recipe ID 60093. Report a problem with this recipe.
Title: Sweet squash soup
Categories: Digest, Mcdougall
Yield: 1 Servings
1 lg Butternut or Buttercup
1 1/2 c Sliced onion
1 1/2 c Peeled and chopped apple
1 c Chopped carrot
2 To 3 teaspoons minced fresh
5 c Water
Put the whole squash in a microwave oven and cook on high power for 8
minutes. Peel the squash and cut into cubes. (If you don't have a
microwave oven, this step may be omitted. This brief cooking time
simply makes the squash easier to peel and cut up.) Place all of the
ingredients in a large soup pot and simmer over medium-low heat for
45 minutes. Place the soup in a blender or food processor, in
batches, and blend until smooth and creamy.
It's straight out of the New McDougall Cookbook, but you may have just
flipped past it, as I did many times. It's definitely worth making.
It's slightly sweet and the ginger subtlety blends with the other
flavors. The only possible modification I'd make is to use less
water. I ended up dumping some of the liquid (maybe 2 cups) after the
soup had simmered, and then blended it. The result was very creamy
and very delicious.
From: Mike Dobbert . Fatfree Digest [Volume 8
Issue 47] June 8, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
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