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squash-soup recipe

Date: Thu, 28 Sep 1995 12:15:20 -0400 (EDT)
 From: "Janet E. Frazer" (janet@novell.com)
 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
 and butternut).
 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.
 kwvegan vegan