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Squash Soup II (D/P, KLP)
Source: Chef2chef Recipe Club
Serves: 8

1/2 tablespoon butter or margarine
1 onions, diced (about 1-1/4 cups)
1 carrot, diced (about 1/3 cup)
1 small butternut squash, diced (about 3 cups)
1/4 cup honey
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
Salt to taste

Melt the butter in a large saucepan over medium-low heat. Add the onion and carrot. Cook until the onions are tender, 4 to 6 minutes.

Add the squash and enough water to cover the vegetables by about 3". Simmer, uncovered, until the squash and carrots are fork-tender, about 30 minutes. Stir in the honey, cinnamon, and allspice and simmer 2 minutes longer.

Remove the soup from the heat and let cool for 10 minutes. Puree the soup in a blender until smooth. (Thin the soup with a little water if necessary.)

Pour the soup back into saucepan and bring it to a simmer over medium heat. Season to taste with salt. Reduce the heat to low and keep the soup hot until ready to serve.

Archivist's Note:
This recipe is used together with Black Bean Soup II's recipe to make Two-Tone Soup II, click here for recipes.

Posted by Risa Silverglate

Nutritional Info Per Serving: N/A