Winter Squash Soup With Cinnamon And Cloves Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Dense winter squash such as,
8 Cloves: ,
Butternut, we used pumpkin
1: Jalapeno pepper or 2 small,
12: Corriander seeds,
Dried red chilies, seeds
12: Peppercorns,
Removed,
2 cup: Fatfree soymilk, (we used the
1: Onion, finely diced
Westbrae WestSoy),
2 t: Each finely chopped mint and,
1: 3 inch cinnamon stick,
Cilantro for garnish, (we
Broken into pieces,
Skipped this),
Directions:
Cut the squash in half and scoop out the seeds. Cook the squash (We
put it in the microwave, but she recommends baking it at 375 for
30-45 minutes. We were afraid itd dry out too much that way.) When
the squash is cooked and cool enough to handle, scoop out the flesh.
While the squash is baking, make an infusion with the herbs and milk:
first lightly crush the corriander seeds and peppercorns; then put
them in a saucepan with the milk, cinnamon, cloves, and chilies. Heat
the mixture slowly, but turn off the heat just before the milk comes
to a boil Let it stand until needed.
Saute the onions in water until they begin to soften. Add the squash
and 1 qt. water. Bring to a boil; then lower the heat and simmer
until the squash is broken up, about 25 minutes.
Pass the soup through a food mill or blen it briefly, leaving as much
texture as you like. Return the soup to the stove and add the milk,
pouring it through a strainer. Try to press on the spices as you do,
to get as much flavor into the soup as you can. Gently reheat the
soup, but do not allow it to boil. Serve garnished with cilantro and
mint.
Posted by Cindy_Bloch@transarc.com to the Fatfree Digest [Volume 13
Issue 30] Dec. 30, 1994.
:Adapted from The Savory Way:
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
1.80
Source from luhu.jp
put it in the microwave, but she recommends baking it at 375 for
30-45 minutes. We were afraid itd dry out too much that way.) When
the squash is cooked and cool enough to handle, scoop out the flesh.
While the squash is baking, make an infusion with the herbs and milk:
first lightly crush the corriander seeds and peppercorns; then put
them in a saucepan with the milk, cinnamon, cloves, and chilies. Heat
the mixture slowly, but turn off the heat just before the milk comes
to a boil Let it stand until needed.
Saute the onions in water until they begin to soften. Add the squash
and 1 qt. water. Bring to a boil; then lower the heat and simmer
until the squash is broken up, about 25 minutes.
Pass the soup through a food mill or blen it briefly, leaving as much
texture as you like. Return the soup to the stove and add the milk,
pouring it through a strainer. Try to press on the spices as you do,
to get as much flavor into the soup as you can. Gently reheat the
soup, but do not allow it to boil. Serve garnished with cilantro and
mint.
Posted by Cindy_Bloch@transarc.com to the Fatfree Digest [Volume 13
Issue 30] Dec. 30, 1994.
:Adapted from The Savory Way:
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
1.80
Source from luhu.jp