Title: Squash Soup
Categories: Soups, Low-cal, Vegetarian
Yield: 4 servings

6 lb Butternut squash
5 1/2 c Stock; (your choice)
2 md Onions; chopped
3 Stalks celery; thinly sliced
1/2 ts Dried sage OR
1 ts Minced fresh sage
1 tb Ground coriander
1 tb Honey
1 ts Ground cumin

Servings: 4 1. Cut squash in half lengthwise, remove seeds. Cut each piece
in half again. Steam over boiling water until tender. When cool enough to
handle, scoop flesh from shell and mash well. You should have four cups of
squash. Set aside. 2. In a 3 quart saucepan, combine the stock, onions,
celery and sage. Bring to boil, reduce heat and simmer for 20 minutes, or
until the vegetables are tender. 3. Add the squash, coriander, honey and
cumin. Process in blender, a part at a time, until smooth. Return to pan
and simmer for
15 min.

Per serving: 72 calories, 1 g fat (12.5*), 1.9 g protein, 0 cholesterol, 59
mg sodium. From Prevention Magazine, January 1991 as given to them by: The
Heartland (spa), Gilman, Illinois Posted by: Sheila Exner, January 1992

Posted to JEWISH-FOOD digest by Nancy Berry on Oct
04, 1998, converted by MM_Buster v2.0l.