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squash-bisque recipe

Date:    Sun, 30 Jan 94 12:14:16 EST
 From:    stephie1@aol.com
 Original source for the recipie is Vegetarian Times, Feb. '94 issue.
 Winter Squash Bisque
 2 1/2  lbs.Butternut, delicata , or Banana Squash (I used a combo of
 butternut and banana)
 15 oz. can diced tomatoes
 4 1/2 cups Vegetable Stock 
 1/2 cup apple juice
 1 jalapeno peppter, seeded and minced
 1 tsp. chopped ginger root
 1 tsp. curry powder
 1/4 tsp grated nutmeg
 1 tsp. mustard seeds
 2 red bell peppers, roasted and diced
 salt and pepper to taste
 Preheat oven to 450. Prick squash a few times and bake until tender, 35-50
 minutes.  Meanwhile, drain tomatoes, reserving juice. Place tomatoe juice ,
 stock or water, apple juice jalapeno, gingertoot, curry powder and nutmeg in
 a large saucepan.  Bring to a boil, reduce heat and simmer for 10 minutes. 
 Set aside.
 Toast mustard seeds until they have darkened.  Add bell peppers and researved
 tomatoes, stir fry for about 30 seconds. Set aside.
 Cool squash slightly and peel. Halve squash and scoop out seeds. In a food
 processor, puree squash and stock mixture in batches, transfer to pot. Salt
 and pepper to taste, then stir in tomato mixture. Warm if necessary over very
 low heat. \ Serves 6
 kwvegan vegan