Butternut Squash Soup and website

[Guest guest]

This recipe comes from a group in Winnipeg called Peak of the Market. The are

vegetable wholesalers. This month they are offering something special. For

every person who s to their recipe lists (they have three to choose

from) they will donate 50 lbs of vegetables to the Winnipeg food bank. I have

been on their daily list for about 2 weeks now and have got mostly vegan or

easily adaptable (ie replace chicken stock with vegetable stock or milk with soy

or almond milk) recipes which sound delicious. They had hoped for 10 000 new

rs, and only have 7 000 so far. Take a look and see if you are willing

to give them a boost, if you don't already - smile.

 

BTW, this is international, not limited to Canadians - smile

 

http://www.peakmarket.com/recipe_area/recipe.cfm?RAQ=DELIVERY

 

Blessings,

 

BL

 

Butternut Squash Soup

 

Metric on the left, imperial in brackets

 

25 ml vegetable oil (2 Tbsp)

2 onions, chopped

1 clove garlic,

2 stalks celery,

50 ml chipped fresh coriander (1/4 cup)

5 ml ground cumin (1 tsp)

2 ml each salt and pepper (1/2 tsp)

1 ml grated lemon rind (1/4 tsp)

1 ml turmeric (1/4 tsp)

1 ml hot pepper flakes (1/4 tsp)

2 L butternut squash, peeled and cubed (8 cups)

1 tomato, peeled and chopped

1 L chicken or vegetable stock (4 cups)

500 ml soy, almond or coconut milk (2 cups)

 

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Directions

In large dutch oven, heat oil over medium heat; cook onions, garlic, celery,

chopped fresh coriander, cumin, salt, pepper, lemon rind, turmeric and hot

pepper flakes, stirring, for 5 to 8 minutes or until aromatic and onions are

softened.

Stir in squash and tomato; pour in stock and bring to boil. Reduce heat to low,

cover and simmer for about 20 minutes or until squash is tender.

 

In blender or food processor, puree soup in batches, until smooth. Return to

clean saucepan; reheat until steaming. Stir in milk; heat through. Makes 8

servings.

 

 

 

 

 

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