Low Fat Soup Recipes

Ingredients:

2 lb dense winter squash such as
1 butternut (we used pumpkin)
12 corriander seeds
12 peppercorns
2 cup fatfree soymilk (we used the
1 westbrae westsoy)
1 3 inch cinnamon stick,
1 broken into pieces
8 cloves
1 jalapeno pepper or 2 small
1 dried red chilies, seeds
1 removed
1 onion, finely diced
2 tsp each finely chopped mint and
1 cilantro for garnish (we
1 skipped this)

Instructions:

Cut the squash in half and scoop out the seeds. Cook
the squash (We put it in the microwave, but she
recommends baking it at 375 for 30-45 minutes. We were
afraid it'd dry out too much that way.) When the
squash is cooked and cool enough to handle, scoop out
the flesh.

While the squash is baking, make an infusion with the
herbs and milk: first lightly crush the corriander
seeds and peppercorns; then put them in a saucepan
with the milk, cinnamon, cloves, and chilies. Heat
the mixture slowly, but turn off the heat just before
the milk comes to a boil Let it stand until needed.

Saute the onions in water until they begin to soften.
Add the squash and 1 qt. water. Bring to a boil; then
lower the heat and simmer until the squash is broken
up, about 25 minutes.

Pass the soup through a food mill or blen it briefly,
leaving as much texture as you like. Return the soup
to the stove and add the milk, pouring it through a
strainer. Try to press on the spices as you do, to
get as much flavor into the soup as you can. Gently
reheat the soup, but do not allow it to boil. Serve
garnished with cilantro and mint.

Posted by Cindy_Bloch@transarc.com to the Fatfree
Digest [Volume 13 Issue 30] Dec. 30, 1994.
:Adapted from The Savory Way:

FATFREE Recipe collections copyrighted by Michelle
Dick 1994. Used with permission. Formatted by Sue
Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

1.80á

Servings: 1