Butternut Corn Cashew Soup

[Guest guest]

I don't remember where I got this recipe, so apologies for not

acknowledging the source. However, our family loves it and I've made

it many times with great success.

 

* Exported from MasterCook *

 

Butternut Corn Cashew Soup

 

Recipe By :

Serving Size : 6

 

Amount Measure Ingredient -- Preparation Method

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

1 large butternut squash

1 cup cashews -- raw, or dry-roasted, unsalted

3 ears of corn -- or 2 cans whole kernel corn,

drained*

1/3 cup water

2 medium onions -- chopped fine

2 stalks celery -- chopped fine

2 carrots -- peeled and chopped fine

2 garlic cloves -- crushed

 

1/4 teaspoon ground nutmeg

1 teaspoon salt -- or to taste

freshly ground black pepper -- to taste

 

2 cups (2 to 4) water

 

minced fresh herbs -- optional

shredded raw beet -- optional

pomegranate seeds -- optional

fresh cilantro sprigs -- optional

 

Place squash on a baking sheet, and bake at 400º F for 1 hour or

until soft to the touch.

 

Whirl cashews in a food processor until they are a fine meal. Set

aside.

 

With a sharp knife, cut kernels off corn cobs. Set aside.

 

Into a large pot, put the water, onions, celery, and carrots. Cook

until soft, about 5 minutes, adding more water if needed.

 

Add nutmeg, salt and pepper to stock pot. Add corn kernels. When

squash is cool enough to handle, cut in half and discard seeds.

Scoop out flesh and puree in a food processor or blender. Add to

stock pot along with ground cashews.

 

Add water to desired consistency, and cook together for 5-10 minutes

to blend flavors. Adjust seasoning if needed.

 

For a special presentation, garnish with finely minced fresh herbs,

shredded beets, pomegranate seeds or a fresh spring of cilantro.

 

*If desired, the drained liquid from the canned corn can be part of

the liquid added to the soup. This gives the soup a more dominant

corn flavor, but it definitely makes a very tasty soup.

 

Ratings : 3 star 10 - - - - -

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

 

Per Serving (excluding unknown items): 320 Calories; 11g Fat (29.0%

calories from fat); 9g Protein; 54g Carbohydrate; 9g Dietary Fiber;

0mg Cholesterol; 401mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean

Meat; 1 Vegetable; 2 Fat.

[Guest guest]

At 06:04 PM 10/17/2002 +0000, tragicsoprano wrote:

>I don't remember where I got this recipe, so apologies for not

>acknowledging the source. However, our family loves it and I've made

>it many times with great success.

>

>* Exported from MasterCook *

>

> Butternut Corn Cashew Soup

 

 

The following recipe is one of 263 innovative creations appearing in Zel Allen's

cookbook, Vegetarians in Paradise

 

the web found it!-)