squash and ginger soup

[Guest guest]

I'm sending out recipes this week of the ones that people asked me to figure out

the points for so here it goes.

Enjoy

Jenn

Ottawa, Ontario, Canada

http://tlotc.dhs.org/jenn/

 

* Exported from MasterCook *

 

SQUASH AND GINGER SOUP

 

Recipe By : Kim Sinclair <sinclai

Serving Size : 6 Preparation Time :0:00

Categories : 4 Point Done By Dotties Calculator

Meatless Dishes Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 leek -- white part sliced

1 medium onion -- chopped

3 garlic cloves -- minced

2 teaspoons fresh ginger -- chopped

1 1/2 pounds winter squash -- peeled and chopped

2 apples -- peeled and sliced

1/2 pound new potatoes -- peeled and chopped

1 quart vegetable stock

3/4 cup skim milk

pepper to taste

1 tablespoon vegetable oil

 

In a large soup pot, heat about 1 tablespoon of oil and add the leek and onion.

Saute, stirring often, over a low flame until the vegetables begin to soften.

Add the garlic and ginger and continue to cook until the garlic begins to color.

Add the squash, apples, potatoes, and stock. Bring to a boil. Reduce the heat,

cover, and simmer until all of the vegetables are thoroughly tender. Puree the

soup in batches in a blender and return them to the pot. With the milk, thin

the soup out as desired. Add the pepper. Serve garnished with a few slices

of apple, a squeeze of lime juice, and a dollop of yogurt.

 

NOTE: This soup will make you feel great on a cold day--it's rich and warming.

 

Sent by: Kim Sinclair <sinclai

 

MC Formatted by: Jennifer Hall <ladyevelyn

 

 

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NOTES : Per serving: 230.3 cal, 5.4g (20%) fat, 5.5g fibre, 1216mg sodium

 

Per serving: 3.96 points