Hubbard squash soup (hl)

Yield: 4 Servings

Measure 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

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

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