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
2 mg sodium. From Prevention Magazine, January 1991 as given to them by: The Heartland (spa), Gilman, Illinois
3 Minced fresh sage
Servings 4
- Amount Per Serving
- % Daily Value *
- Total Fat 2.7g5%
- Saturated Fat 0.8g4%
- Cholesterol 0.0mg0%
- Sodium 58.4mg3%
- Total Carbohydrate 96.4g33%
- Dietary Fiber 18.4g74%
- Sugars 26.3g
- Protein 8.9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
blending, boiling, butternut, celery, choice, chopped, coriander, cumin, dried, ground, honey, international, low-cal, onions, sage, simmering, sliced, soup, squash, steaming
