Winter Squash Soup

Recipe Ingredients

5 cups	1185ml	Golden Garlic Broth - * see note
		(or use a vegetable broth)
1 cup	62g / 2.2oz	Diced yellow onion
3/4 cup	82g / 2.9oz	Sliced celery
1/2 teaspoon	2.5ml	Dried sage
4 cups	948ml	Steamed and mashed winter squash
		(butternut or turban)
1 teaspoon	5ml	Ground coriander
1/2 teaspoon	2.5ml	Ground cumin
1 1/2 tablespoons	22ml	Honey
		Chopped cilantro or celery leaves - for garnish

Recipe Instructions

* Note: See the "Golden Garlic Broth" recipe which is included in this collection.

Mix broth, onion, celery, and sage in a 3-quart soup pot. Bring to a boil and simmer for 20 minutes. Add all remaining ingredients except garnish, remove from heat, and let cool slightly. One third at a time, puree stock mixture in a blender until smooth.

Return puree to soup pot and reheat. Serve hot, garnished. This recipe serves 8.

Source:
SEASONAL SOUPS by Lucy Saunders (c) 1991 - Contemporary Books, Chicago - 129 pages - $7.95 - As reprinted in the Sep/Oct, 1992 issue of Cookbook Digest

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