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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
string
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.
www.fareshare.net
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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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