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tangy-squash-soup recipe

Date:    Sun, 20 Nov 94 12:11:00 -0300
 From:    s.smith34@genie.geis.com
 When using fresh butternut squash, I usually put the squash in the microwave
 and cook it on high for 8 min. or more. It softens it enough to be able to
 peel it and cut it without inflicting bodily injury.
 Here's a quick alternative I concocted on a test basis this weekend, using
 Green Giant frozen cooked winter squash (no additives, nothing but the
 squash flesh cooked & pureed to a smooth consistency). It got the family
 stamp of approval and I will serve it on T-day:
 Quick Sweet & Tangy Squash Soup (Sue)
  Category: Thanksgiving, Soup, Vegan
  Serves: 6
 1 clove garlic (opt)
  1 dsh olive oil
  1/4 t ginger, minced (or more)
  1 medium onion, chopped fine
  3 C of your favorite stock (2/13oz cans)
  1/4 C Brown sugar
  1 T white sugar (or more)
  1 t cinammon
  1/2 t orange zest chopped fine (or more, up to 1 t)
  3 apples, peeled & chopped small
  2 pkg frozen cooked winter squash (Green Giant) thawed
 Toast the garlic, if used, in a few drops of olive oil. Add the chopped
  onion, saute in part of the stock. Add remainder of stock and rest of
  ingredients. Cook, uncovered, over medium heat until apples have cooked
  down and soup has reduced to a light creamy consistency (about 25 min).
 Recipe by Sue Smith, S.Smith34, TXFT40A@Prodigy.com, S.Smith34.
 kwvegan vegan