Squash Or Pumpkin Soup

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* Exported from MasterCook *

 

Squash Or Pumpkin Soup

 

Recipe By : Complete Guide to Macrobiotic Cooking, Kushi & Jack, p. 141

Serving Size : 1 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 medium buttercup squash

OR butternut squash or Hokkaido pumpkin

4 cups spring water -- up to 5

1/4 teaspoon sea salt -- up to 1/2

Toasted nori

cut into 1-inch squares -- for garnish

Chopped parsley or sliced scallions -- for garnish

 

This naturally sweet soup is popular at our home throughout the autumn and

winter. Be sure to make enough for seconds.

 

Wash the squash and remove the skin and seeds. (These can be saved for

roasting or cutting into matchsticks, combining with tempura batter, and

deep-frying.) Cut the squash into large chunks; you should have 4 to 5

cups. Put the squash in a pot and add the water and a pinch of sea

salt. Bring to a boil. Cover, lower the heat, and simmer until the squash

is soft, about 40 minutes to an hour. Pour the squash and cooking water

into a hand food mill and puree. Return the pureed squash to the pot,

season with the remaining sea salt, and simmer for several minutes. Pour

the soup into individual serving bowls and garnish with a few squares of

toasted nori and chopped parsley.

 

Full book title: Complete Guide to Macrobiotic Cooking, by Aveline Kushi

and Alex Jack

 

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