Guest guest Posted December 17, 2003 Report Share Posted December 17, 2003 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 18, 2003 Report Share Posted December 18, 2003 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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