Sweet squash soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Butternut or buttercup squash |
| 1½ | cup | Sliced onion |
| 1½ | cup | Peeled & chopped apple |
| 1 | cup | Chopped carrot |
| 2 | teaspoons | Minced fresh ginger |
| 5 | cups | Water |
Directions
Put the whole squash in a microwave oven and cook on high power for 8 minutes. Peel the squash and cut into cubes. (If you don't have a microwave oven, this step may be omitted. This brief cooking time simply makes the squash easier to peel and cut up.) Place all of the ingredients in a large soup pot and simmer over medium-low heat for 45 minutes. Place the soup in a blender or food processor, in batches, and blend until smooth and creamy.
Inputted by Sue Smith. From _The New McDougall Cookbook_ (1993).
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