Guest guest Posted December 17, 2003 Report Share Posted December 17, 2003 At 12/17/2003, you wrote: >Message: 3 > Tue, 16 Dec 2003 16:11:57 -0800 > " Angel Lee " <angellee >Recipe request and TNT recipe > >My boss, who is also vegetarian, is looking for tried and true main dish recipes for Christmas. They had a nut loaf for Thanksgiving so they're looking for something a little different and they're feeding a crowd of veggies and non-veggies. this one isn't vegan. But it has wonderful flavors. Could be made ahead and gently reheated in a crockpot. rescale of course. Appetizer. There is a photo here <http://home.earthlink.net/~kitpath/kitchen/CasualMeals/ButternutSquashNutSoup.j\ pg> * Exported from MasterCook * Butternut Squash and Nut Soup Recipe By :KP2004 Casual Meals (Hanneman) Serving Size : 2 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- BROTH: 1 teaspoon olive oil 1/2 teaspoon unsalted butter 1/4 cup chopped onion 1/4 cup diced carrot 1/4 cup sliced celery salt and pepper 2 cups water 1/2 teaspoon vegetable base (Better than Bouillon) -- low salt SOUP: 6 ounces butternut squash -- (6 to 8) 2 tablespoons chunky peanut butter 1/4 teaspoon grated nutmeg 1/8 teaspoon dried orange zest 1/2 teaspoon salt and pepper 1/4 cup buttermilk -- (1/4 to 1/3) GARNISH: 1/2 teaspoon unsalted butter 2 tablespoons slivered almonds AUTHOR NOTES - Often we take reproduce the idea with what we have on hand, reducing the number of portions and enhancing the flavors when possible. This soup was inspired by Butternut Squash and Peanut Butter Soup in REAL FOOD (Series): Soups and Smoothies from your Blender 2003 Foulsham Ltd. (Paper) ISBN 0572024983. It's a winner. Consider serving it for the holidays. 1. Warm oil and butter in a small non-stick saucepan. Over moderately high setting, soften the onion with a pinch each of salt and pepper. Add the carrots and celery and continue to saute until the vegetables are lightly browned. Add the water. Bring to a boil. Add the bouillon base and simmer, covered. 2. Meanwhile, half the squash, leaving in the seeds and place on a microwave plate. Rub lightly with olive oil; sprinkle lightly with kosher salt. Place cut sides down on a microwave proof platter. Cook on full power for 10 to 11 minutes or until flesh is completely cooked. 3. Turn the cut side up and allow squash to cool to the touch. Scoop out the seeds and fibers and discard. Remove the flesh as close to the skin as possible. Place the squash in the simmering broth. Simmer for 10 minutes or longer to blend the flavors. [The soup can be made ahead to this point; gently reheated.] 4. Remove pan from heat. Using a hand blender, puree the soup in the sauce pan. Add peanut butter, nutmeg and orange peel. Add buttermilk. Adjust salt and pepper to taste. Place pan over a very slow (diffuser) burner until ready to serve (within 10 minutes.) 5. Garnish and serve: heat the unsalted butter. When butter starts to brown and smell nutty, ad the almonds. Stir frequently. Top each serving with the almonds. S(Archive): " 2003-12-17 <http://home.earthlink.net/~kitpath/> " Yield: " 3 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 248 Calories; 18g Fat (59.2% calories from fat); 8g Protein; 19g Carbohydrate; 4g Dietary Fiber; 6mg Cholesterol; 639mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 3 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 1009 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 18, 2003 Report Share Posted December 18, 2003 If you want to veganize this one, I'd just suggest substituting corn oil for the unsalted butter (it has a suprisingly buttery flavor), then doing the rich soy milk plus lemon or lime juice trick (instead of the buttermilk) that I suggested for the other recipe. This one does look delicious! Lisa Lisa T. Bennett (ltbennett) The Organic Goddess Vegan Bakery and Catering Decatur (AtlantaLand), GA, USA " Be the change you want to see in the world. " Gandhi On Wednesday, December 17, 2003, at 04:39 PM, Pat wrote: > At 12/17/2003, you wrote: >> Message: 3 >> Tue, 16 Dec 2003 16:11:57 -0800 >> " Angel Lee " <angellee >> Recipe request and TNT recipe >> >> My boss, who is also vegetarian, is looking for tried and true main >> dish recipes for Christmas. They had a nut loaf for Thanksgiving so >> they're looking for something a little different and they're feeding >> a crowd of veggies and non-veggies. > > this one isn't vegan. But it has wonderful flavors. Could be made > ahead and gently reheated in a crockpot. rescale of course. > Appetizer. There is a photo here > <http://home.earthlink.net/~kitpath/kitchen/CasualMeals/ > ButternutSquashNutSoup.jpg* Exported from MasterCook * > > Butternut Squash and Nut Soup > > Recipe By :KP2004 Casual Meals (Hanneman) > Serving Size : 2 Preparation Time :0:00 > Categories : Soups > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > BROTH: > 1 teaspoon olive oil > 1/2 teaspoon unsalted butter > 1/4 cup chopped onion > 1/4 cup diced carrot > 1/4 cup sliced celery > salt and pepper > 2 cups water > 1/2 teaspoon vegetable base (Better than Bouillon) -- low > salt > SOUP: > 6 ounces butternut squash -- (6 to 8) > 2 tablespoons chunky peanut butter > 1/4 teaspoon grated nutmeg > 1/8 teaspoon dried orange zest > 1/2 teaspoon salt and pepper > 1/4 cup buttermilk -- (1/4 to 1/3) > GARNISH: > 1/2 teaspoon unsalted butter > 2 tablespoons slivered almonds > > AUTHOR NOTES - Often we take reproduce the idea with what we have on > hand, reducing > the number of portions and enhancing the flavors when possible. This > soup was inspired > by Butternut Squash and Peanut Butter Soup in REAL FOOD (Series): > Soups and Smoothies > from your Blender 2003 Foulsham Ltd. (Paper) ISBN 0572024983. It's a > winner. Consider > serving it for the holidays. > > 1. Warm oil and butter in a small non-stick saucepan. Over moderately > high setting, > soften the onion with a pinch each of salt and pepper. Add the carrots > and celery and > continue to saute until the vegetables are lightly browned. Add the > water. Bring to a > boil. Add the bouillon base and simmer, covered. > > 2. Meanwhile, half the squash, leaving in the seeds and place on a > microwave plate. > Rub lightly with olive oil; sprinkle lightly with kosher salt. Place > cut sides down on > a microwave proof platter. Cook on full power for 10 to 11 minutes or > until flesh is > completely cooked. > > 3. Turn the cut side up and allow squash to cool to the touch. Scoop > out the seeds and > fibers and discard. Remove the flesh as close to the skin as possible. > Place the > squash in the simmering broth. Simmer for 10 minutes or longer to > blend the flavors. > [The soup can be made ahead to this point; gently reheated.] > > 4. Remove pan from heat. Using a hand blender, puree the soup in the > sauce pan. Add > peanut butter, nutmeg and orange peel. Add buttermilk. Adjust salt and > pepper to > taste. Place pan over a very slow (diffuser) burner until ready to > serve (within 10 > minutes.) > > 5. Garnish and serve: heat the unsalted butter. When butter starts to > brown and smell > nutty, ad the almonds. Stir frequently. Top each serving with the > almonds. > > S(Archive): > " 2003-12-17 <http://home.earthlink.net/~kitpath/> " > Yield: > " 3 cups " > > - - - - - - - - - - - - - - - - - > - - > > Per Serving (excluding unknown items): 248 Calories; 18g Fat (59.2% > calories from > fat); 8g Protein; 19g Carbohydrate; 4g Dietary Fiber; 6mg Cholesterol; > 639mg Sodium. > Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 > Non-Fat Milk; 3 > Fat. > > > Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 1009 0 0 0 0 0 *********************************************************************** > ******** > To post to list via e-mail: send e-mail to > " Veg-Recipes " > To post to list via website: > Veg-Recipes/post > To contact List Owner: " Veg-Recipes-owner " > Subscribe or Un through site: > / > OR Un via e-mail: Veg-Recipes- > Calendar: Veg-Recipes/calendar > Bookmarks: Veg-Recipes/links > Read or search old messages: > Veg-Recipes/messages > *********************************************************************** > ******** > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 19, 2003 Report Share Posted December 19, 2003 Thanks for the recipe and suggestions. It's not important that the recipe is Vegan, only veggies and non-veggies will be there. Happy Holidays! Angel - <Veg-Recipes > <Veg-Recipes > Thursday, December 18, 2003 10:41 AM Digest Number 1970 > There are 4 messages in this issue. > > Topics in this digest: > > 1. Re: request TNT > Pat <kitpath > 2. butternut squash and pb soup > Pat <kitpath > 3. Re: butternut squash and pb soup > Lisa Bennett <ltbennett > 4. Re: request TNT > Lisa Bennett <ltbennett > > > ______________________ > ______________________ > > Message: 1 > Wed, 17 Dec 2003 13:39:38 -0800 > Pat <kitpath > Re: request TNT > > At 12/17/2003, you wrote: > >Message: 3 > > Tue, 16 Dec 2003 16:11:57 -0800 > > " Angel Lee " <angellee > >Recipe request and TNT recipe > > > >My boss, who is also vegetarian, is looking for tried and true main dish recipes for Christmas. They had a nut loaf for Thanksgiving so they're looking for something a little different and they're feeding a crowd of veggies and non-veggies. > > this one isn't vegan. But it has wonderful flavors. Could be made ahead and gently reheated in a crockpot. rescale of course. Appetizer. There is a photo here > <http://home.earthlink.net/~kitpath/kitchen/CasualMeals/ButternutSquashNutSo up.jpg* Exported from MasterCook * > > Butternut Squash and Nut Soup > > Recipe By :KP2004 Casual Meals (Hanneman) > Serving Size : 2 Preparation Time :0:00 > Categories : Soups > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > BROTH: > 1 teaspoon olive oil > 1/2 teaspoon unsalted butter > 1/4 cup chopped onion > 1/4 cup diced carrot > 1/4 cup sliced celery > salt and pepper > 2 cups water > 1/2 teaspoon vegetable base (Better than Bouillon) -- low salt > SOUP: > 6 ounces butternut squash -- (6 to 8) > 2 tablespoons chunky peanut butter > 1/4 teaspoon grated nutmeg > 1/8 teaspoon dried orange zest > 1/2 teaspoon salt and pepper > 1/4 cup buttermilk -- (1/4 to 1/3) > GARNISH: > 1/2 teaspoon unsalted butter > 2 tablespoons slivered almonds > > AUTHOR NOTES - Often we take reproduce the idea with what we have on hand, reducing > the number of portions and enhancing the flavors when possible. This soup was inspired > by Butternut Squash and Peanut Butter Soup in REAL FOOD (Series): Soups and Smoothies > from your Blender 2003 Foulsham Ltd. (Paper) ISBN 0572024983. It's a winner. Consider > serving it for the holidays. > > 1. Warm oil and butter in a small non-stick saucepan. Over moderately high setting, > soften the onion with a pinch each of salt and pepper. Add the carrots and celery and > continue to saute until the vegetables are lightly browned. Add the water. Bring to a > boil. Add the bouillon base and simmer, covered. > > 2. Meanwhile, half the squash, leaving in the seeds and place on a microwave plate. > Rub lightly with olive oil; sprinkle lightly with kosher salt. Place cut sides down on > a microwave proof platter. Cook on full power for 10 to 11 minutes or until flesh is > completely cooked. > > 3. Turn the cut side up and allow squash to cool to the touch. Scoop out the seeds and > fibers and discard. Remove the flesh as close to the skin as possible. Place the > squash in the simmering broth. Simmer for 10 minutes or longer to blend the flavors. > [The soup can be made ahead to this point; gently reheated.] > > 4. Remove pan from heat. Using a hand blender, puree the soup in the sauce pan. Add > peanut butter, nutmeg and orange peel. Add buttermilk. Adjust salt and pepper to > taste. Place pan over a very slow (diffuser) burner until ready to serve (within 10 > minutes.) > > 5. Garnish and serve: heat the unsalted butter. When butter starts to brown and smell > nutty, ad the almonds. Stir frequently. Top each serving with the almonds. > > S(Archive): > " 2003-12-17 <http://home.earthlink.net/~kitpath/> " > Yield: > " 3 cups " > > - - - - - - - - - - - - - - - - - - - > > Per Serving (excluding unknown items): 248 Calories; 18g Fat (59.2% calories from > fat); 8g Protein; 19g Carbohydrate; 4g Dietary Fiber; 6mg Cholesterol; 639mg Sodium. > Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 3 > Fat. > > > Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 1009 0 0 0 0 0 > ______________________ > ______________________ > > Message: 2 > Wed, 17 Dec 2003 13:49:54 -0800 > Pat <kitpath > butternut squash and pb soup > > the original recipe is easier. if you already have good veg broth in the house. > > > > * Exported from MasterCook * > > Butternut Squash and Peanut Butter Soup > > Recipe By :Foulsham (Publishers) > Serving Size : 6 Preparation Time :0:00 > Categories : Soups > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 3 tablespoons slivered almonds > 1 1/2 pounds butternut squash > 2 1/2 cups vegetable stock > 4 tablespoons crunchy peanut butter > 1 cup buttermilk > 1/4 teaspoon grated nutmeg > 1/2 teaspoon salt > > AUTHOR NOTES [page 64] > A rich and succulent, slightly sweet soup, its golden color stunningly topped with toasted almonds. > > 1. Toast the almonds in a dry frying pan over a low heat, turning often. Transfer to a plate and leave to cool. > > 2. Half the squash, leaving in the seeds and place on a microwave plate, cut sides down. Cook on full power for 15 minutes or until you can easily pierce through the skin and into the flesh with a wooden toothpick. > > 3. Leave to cool to luke warm, then scoop out the seeds and fibers with a spoon and discard. Remove the flesh as close to the skin as possible. > > 4. Blend with all the remaining ingredients except the almonds until smooth. Transfer to a saucepan and heat until hot but not boiling. > > 5. Sprinkle each portion with the almonds and serve. > > PREPARATION TIME 10 minutes | COOKING TIME 20 minutes > > Source: > " REAL FOOD (Series): Soups and Smoothies from your Blender " > Copyright: > " 2003 Foulsham Ltd. (Paper) ISBN 0572024983 " > Yield: > " 6 cups " > > - - - - - - - - - - - - - - - - - - - > > Per Serving (excluding unknown items): 217 Calories; 10g Fat (38.3% calories from fat); 8g Protein; 27g Carbohydrate; 4g Dietary Fiber; 2mg Cholesterol; 955mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 Fat. > > > Nutr. Assoc. : 0 0 0 0 0 0 0 > > > > > ______________________ > ______________________ > > Message: 3 > Wed, 17 Dec 2003 23:17:03 -0500 > Lisa Bennett <ltbennett > Re: butternut squash and pb soup > > To make this vegan, you could just use soymilk instead of the > buttermilk and add a bit of lemon or lime juice at the end to balance > the flavors and add a bit of tang. Lisa > > Lisa T. Bennett (ltbennett) > The Organic Goddess Vegan Bakery and Catering > Decatur (AtlantaLand), GA, USA > " Be the change you want to see in the world. " Gandhi > > > > On Wednesday, December 17, 2003, at 04:49 PM, Pat wrote: > > > the original recipe is easier. if you already have good veg broth in > > the house. > > > > > > > > * Exported from MasterCook * > > > > Butternut Squash and Peanut Butter Soup > > > > Recipe By :Foulsham (Publishers) > > Serving Size : 6 Preparation Time :0:00 > > Categories : Soups > > > > Amount Measure Ingredient -- Preparation Method > > -------- ------------ -------------------------------- > > 3 tablespoons slivered almonds > > 1 1/2 pounds butternut squash > > 2 1/2 cups vegetable stock > > 4 tablespoons crunchy peanut butter > > 1 cup buttermilk > > 1/4 teaspoon grated nutmeg > > 1/2 teaspoon salt > > > > AUTHOR NOTES [page 64] > > A rich and succulent, slightly sweet soup, its golden color stunningly > > topped with toasted almonds. > > > > 1. Toast the almonds in a dry frying pan over a low heat, turning > > often. Transfer to a plate and leave to cool. > > > > 2. Half the squash, leaving in the seeds and place on a microwave > > plate, cut sides down. Cook on full power for 15 minutes or until you > > can easily pierce through the skin and into the flesh with a wooden > > toothpick. > > > > 3. Leave to cool to luke warm, then scoop out the seeds and fibers > > with a spoon and discard. Remove the flesh as close to the skin as > > possible. > > > > 4. Blend with all the remaining ingredients except the almonds until > > smooth. Transfer to a saucepan and heat until hot but not boiling. > > > > 5. Sprinkle each portion with the almonds and serve. > > > > PREPARATION TIME 10 minutes | COOKING TIME 20 minutes > > > > Source: > > " REAL FOOD (Series): Soups and Smoothies from your Blender " > > Copyright: > > " 2003 Foulsham Ltd. (Paper) ISBN 0572024983 " > > Yield: > > " 6 cups " > > > > - - - - - - - - - - - - - - - - - > > - - > > > > Per Serving (excluding unknown items): 217 Calories; 10g Fat (38.3% > > calories from fat); 8g Protein; 27g Carbohydrate; 4g Dietary Fiber; > > 2mg Cholesterol; 955mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 > > Lean Meat; 0 Non-Fat Milk; 2 Fat. > > > > > > Nutr. Assoc. : 0 0 0 0 0 0 0 > > > > > > > > *********************************************************************** > > ******** > > To post to list via e-mail: send e-mail to > > " Veg-Recipes " > > To post to list via website: > > Veg-Recipes/post > > To contact List Owner: " Veg-Recipes-owner " > > Subscribe or Un through site: > > / > > OR Un via e-mail: Veg-Recipes- > > Calendar: Veg-Recipes/calendar > > Bookmarks: Veg-Recipes/links > > Read or search old messages: > > Veg-Recipes/messages > > *********************************************************************** > > ******** > > > > Quote Link to comment Share on other sites More sharing options...
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