Date: Thu, 28 Sep 1995 12:15:20 -0400 (EDT)
From: "Janet E. Frazer" (firstname.lastname@example.org)
I make a squash soup that is a variation on a soup I found in the
cookbook "Hot! Hotter! Hottest!"
Steam and peel about 2 pounds of winter squash (I have used hubbard
In a 3-quart sauce pan (or larger) saute a finely minced shallot and
2-20 (depending on personal preference) cloves of roasted garlic in
vegetable stock for a few minutes. Add a quart of veggie stock, and
somewhere between 1/8 and 1 cup of grated fresh ginger. (Use 1/8 cup
if you don't like food too hot and spicy--more if you do.) Let simmer for
about half an hour and add the squash. Simmer for another 20 minutes.
Season with fresh cracked black pepper and salt to taste. Let the
soup cool until you can safely handle it. Puree in a food processor,
blender or with an immersible chopper. Strain through wire mesh sieve.
This removes the fibers from the ginger and results in a very creamy
Before serving, reheat for about 10 minutes. If you want to impress
yourself, garnish with a drizzle of fat-free plain yogurt and an edible
flower. I use nastertiums or johnny jump ups. Very yummy.