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FareShare Gazette Recipes -- November 2003 - R's


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Red Squash Soup

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                      * Exported from MasterCook *

                             Red Squash Soup

Recipe By     :Gabrielle Nagler: "The Diet Doctor’s Wife’s Cookbook"
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 6-11 Nov 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  winter squash -- *
  2          teaspoons  extra virgin olive oil
  1                     carrot -- chopped
  1              stalk  celery -- chopped
  1              small  onion -- chopped
                        Bouquet garni -- **
  4               cups  Vegetable Stock -- or water
                        Sea salt -- to taste
                        Freshly ground black pepper -- to taste
  1           teaspoon  fresh thyme leaves

*  Buttercup, butternut, acorn, or red kuri squash.

** 1 sprig thyme, 6 sprigs parsley and 1 bay leaf, tied together with

Preheat oven to 450 degrees F.

Cut squash in half, and scoop out seeds and fibers. Place squash
halves on a baking sheet, cut-side down, and bake for 30-45 minutes
until tender.

Scoop out cooked flesh and set aside.

In a soup pot, heat oil on medium and add carrot, celery, onion and
bouquet garni. Sauté until vegetables start to release their juices,
about 2-3 minutes. Add squash flesh and stock.

Bring to a boil and then reduce heat to a gentle simmer for 30 minutes
with the lid partially off. Remove bouquet garni.

Purée the soup and season to taste. Add fresh thyme leaves and allow
the soup to rest for 5 minutes.

Ladle the soup into serving bowls.

Formatted in MasterCook by Art Guyer

Art's Note:  I plan on making this tomorrow.  I bought a butternut squash
and will substitute dried herbs for the garni and chicken broth for the
vegetable stock.

Contributed to the FareShare Gazette by Art; 14 November 2003.

                 - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 191 Calories; 4g Fat (19.8% calories 
from fat); 7g Protein; 34g Carbohydrate; 5g Dietary Fiber; 2mg Cholesterol; 
1101mg Sodium.  Exchanges: 2 Grain(Starch); 1/2 Vegetable; 1 Fat.

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