Hubbard squash soup (hl)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Virgin olive oil |
| 1 | Onion; finely diced | |
| 2 | Garlic cloves; finely diced | |
| 1 | quart | Vegetable broth or water |
| 4 | cups | Hubbard squash; pureed, about 1 medium squash |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| ⅛ | teaspoon | Cinnamon |
| ⅛ | teaspoon | Mace |
| 1 | cup | Heavy cream |
| ½ | cup | Chopped scallion |
Directions
Heat the olive oil and saute the onion and garlic until golden. Add the broth and simmer 15 minutes. Add the squash and the salt, pepper, cinnamon and mace, and simmer for another 15 minutes. Add the heavy cream, and continue to simmer 5 to 6 minutes until heated through. Serve garnished with chopped scallion.
Yield: 4 servings
Recipe from Gino's Kitchen: Nourishing the Soul by Gino Dalesandro Recipe by: RECIPE FOR HEALTH SHOW #RHI027 Posted to MC-Recipe Digest V1 #843 by 4paws@... (Shermeyer-Gail) on Oct 13, 1997