Winter Squash Soup

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* Exported from MasterCook *

 

Winter Squash Soup

 

Recipe By :Lucy Saunders

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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5 cups Golden Garlic Broth -- or vegetable stock

1 cup diced yellow onion

3/4 cup sliced celery

1/2 teaspoon dried sage

4 cups steamed and mashed winter squash -- (butternut or

turban)

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1 1/2 tablespoons honey

chopped cilantro or celery leaves -- for garnish

 

Mix stock, onion, celery, and sage in a 3-quart soup pot. Bring to a boil and

simmer for 20 minutes. Add all remaining ingredients except garnish, remove

from heat, and let cool slightly. One-third at a time, puree stock mixture in a

blender until smooth.

 

Return puree to soup pot and reheat. Serve hot, garnished with cilantro or

celery leaves.

 

Source:

" Seasonal Soups "

Copyright:

" 1991 by Lucy Saunders, Inc. "

 

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Per Serving (excluding unknown items): 68 Calories; 4g Fat (54.9% calories from

fat); trace Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 19mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat; 1/2

Other Carbohydrates.

 

NOTES : Here is a good way to warm up without fattening up--each cup of this

velvety soup has just 70 calories.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Golden Garlic Broth

 

Recipe By :Lucy Saunders

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

6 heads garlic -- (about 50-60 cloves)

3 tablespoons vegetable oil

1 tablespoon packed light brown sugar

2 1/2 quarts water

salt and freshly ground pepper -- to taste

 

Preheat oven to 350F. Separate heads of garlic and remove papery skins; leave

each clove whole.

 

In a deep roasting pan, mix vegetable oil and brown sugar. Toss garlic in the

sugar and oil and bake for 10-15 minutes. Stir cloves often, until garlic is

lightly and evenly browned (do not burn).

 

Remove pan from oven and scrape contents into a stockpot. Cover with water and

bring to a simmer over low heat. Simmer for 1 hour or until garlic is soft and

stock is a golden color.

 

Strain stock through a colander, season with salt and pepper, and chill in a

tightly sealed container. This stock will keep in the refrigerator for up to 1

month or may be kept frozen for up to 4 to 6 months.

 

Source:

" Seasonal Soups "

Copyright:

" 1991 by Lucy Saunders, Inc. "

Yield:

" 1 1/2 quarts "

 

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Per Serving (excluding unknown items): 440 Calories; 41g Fat (81.8% calories

from fat); 1g Protein; 19g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

80mg Sodium. Exchanges: 1 Vegetable; 8 Fat; 1 Other Carbohydrates.

 

NOTES : Vegetarians are always looking for stocks that have the same golden

color as a chicken or beef broth for clear soups. The caramelized garlic cloves

give this broth a lovely golden color, while the taste of the brown sugar is

barely noticeable. Substitute it for meat stocks if you want a low-cal soup.

Nutr. Assoc. : 0 0 0 0 0