Guest guest Posted March 28, 2003 Report Share Posted March 28, 2003 Butternut Squash Soup Source: Vibrant Life March/April 2003 1 large butternut squash 1 Tbsp. olive oil 1 large leek, chopped 1 pear, peeled, cored, and quartered 2 tsp. grated ginger 6 cups broth made with McKay's Chicken-Style Seasoning Cut squash in half; remove seeds and bake at 350 degrees F. until tender. In a large saucepan, heat oil on medium heat; add leek, pear, and ginger; cook for 5 minutes. Add broth; bring to a boil. Add squash flesh; reduce heat; simmer for 20 minutes. Puree soup in blender, add more broth if too thick. Serve hot. Serves: 8. Calories per serving: 90 Recipe by: Katie Ellinigson, LLU Student Dietician "May your roots go down deep into the soil of God's marvelous love; and may you be able to feel and understand. . .how long, how wide, how deep, and how high his love really is." Ephesians 3:17-19 www.BibleInfo.com www.Christian-Vegan-Cookingwww.www.VintageVeganTeawww.AllNaturalSweetenerRecipes Quote Link to comment Share on other sites More sharing options...
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