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Mexican Squash Soup

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* Exported from MasterCook *

 

Heartland's Mexican Squash Soup

 

Recipe By :Heartland, Kam Lake Estate, Gilman, IL

Serving Size : 6 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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

2 butternut squash -- peeled

seeded and cubed

1 bay leaf

2 cups vegetable stock or water

2 tablespoons vegetable oil

1 cup chopped onion

2/3 cup chopped celery root or celery

1 tablespoon ground coriander

1 teaspoon ground cumin

1 large clove garlic -- minced

Freshly ground black pepper -- to taste

Garnish:

Chopped celery leaves

toasted pumpkin seeds

blanched fresh corn kernels

finely chopped red bell pepper

 

Simmer squash and bay leaf in stock in a large saucepan till soft. Heat oil in

skillet and saute onion, celery, coriander, and cumin till vegetables are soft

and fragrant. Add garlic and stir, then add vegetable mixture to squash-stock

mixture. Heat together a few minutes. Remove bay leaf.

 

Puree mixture in a food processor or food mill. Return to saucepan and heat to

serving temperature. Add pepper to taste and serve, garnished as desired.

 

 

Cuisine:

" Spa Dining "

Source:

" Spa Dining by Health Travel International (1985 St Martins) "

 

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Per serving: 372 Calories (kcal); 7g Total Fat; (14% calories from fat); 8g

Protein; 80g Carbohydrate; 1mg Cholesterol; 584mg Sodium

Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

NOTES : The Heartland, Kam Lake Estate, Gilman, IL, 80 miles south of Chicago.

Gerald Kaufman and Charlotte Newberger, Owners. Recipes by Susan Witz and her

staff.

 

Nutr. Assoc. : 0 0 5439 0 0 2515 0 0 0 0 0 0 0 0 0

 

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