Yield: 6 servings
|2 tablespoons||Vegetable oil|
|¾ pounds||Small white onions, peeled|
|4½ cup||Vegetable broth|
|1½ pounds||Piece Hubbard squash, peeled and cubed|
|1½ pounds||Acorn squash, peeled and cubed|
|2 mediums||(about Ih lb) turnips, diced|
|½ pounds||Mushrooms, sliced|
|½ pounds||Brussels sprouts, quartered|
|¾ teaspoon||Ground allspice|
|¼ teaspoon||Ground nutmeg|
|¼ teaspoon||Ground mace|
|⅛ teaspoon||Ground cloves|
|1 tablespoon||Cornstarch dissolved in 1 T cold water|
1. In 5-quart saucepot, heat oil over medium heat. Add onions and saute until browned.
2. Add remaining ingredients, except cornstarch mixture, and heat to boiling over high heat. Reduce heat to low, cover, and simmer 15 minutes or until vegetables are tender.
3. Stir cornstarch mixture into soup. Heat to boiling, stirring occasionally, until soup is slightly thickened.
Country Living/March/91 Scanned & fixed by Di Pahl & <gg> Submitted By MICHELLE HOWE On 07-30-95