Guest guest Posted October 13, 2001 Report Share Posted October 13, 2001 * Exported from MasterCook * Puréed Squash Soup Recipe By : The Macrobiotic Way, by Michio Kushi, page 180 Serving Size : 1 Preparation Time :0:00 Categories : Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups buttercup squash or Hokkaido pumpkin -- up to 6 cups cut into chunks 4 cups water -- up to 5 1 sheet nori -- toasted and cut into thin strips 1/4 cup chopped scallions or parsley sea salt Place squash, water, and a small pinch of sea salt in a pot. Cover and bring to a boil. Reduce flame to medium-low and simmer for several minutes, until squash is very soft and tender. Place squash and cooking water in a hand food mill and purée to a smooth, creamy consistency. Return puréed squash to pot and bring back to a boil. Reduce flame to low, season with a little sea salt, and simmer for about 10 minutes. Place soup in individual serving bowls and garnish with chopped scallions or parsley and several strips of toasted nori. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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