HRJ
01-19-2002, 08:05 PM
I solved two cooking dilemmas tonight, and I'm rather proud of myself. I also thought I'd share a tasty recipe.
Dilemma one: Many years ago, I had an absolutely delicious bowl of Butternut Squash Soup at a restaurant in Stowe, Vt. (It was more than 10 years ago, I don't remember the name). Over the years, I've been trying to find a recipe that could help me re-create that soup -- or at least come close. It was creamier and more "mellow" than most squash soups, but not particularly rich.
Dilemma two: After making a batch of pumpkin muffins earlier this week, I was left with an unused cup of pumpkin puree.
Solution -- Using Pam Anderson's "How to Cook Without a Book," I altered her recipe for Butternut Squash Soup -- used up my pumpkin and got as close to the memory of that elusive Vermont soup as I ever have :)
Here's the recipe. Some of the nutritional analysis looks a little odd to me, but I've included it.
* Exported from MasterCook *
Butternut Squash and Pumpkin Soup
Recipe By : Adapted from "How to Cook Without a Book"
Serving Size : 4 Preparation Time :0:00
Categories : Healthy And Hearty Soups & Stews
Vegetables Vegetarian
-------- ------------ --------------------------------
2 (14 1/2 ounce) cans vegetable stock
1 cup minced onion
1/2 teaspoon ground ginger
1 1/4 lbs butternut squash, diced
1 cup pumpkin puree
1 cup evaporated skim milk
1/4 cup sherry
Bring vegetable stock to boil over medium/high heat. Lower heat, add onions and ginger. Simmer 5 minutes.
Add butternut squash. Simmer 10 minutes, or until squash is soft. Add pumpkin, cook 5-10 minutes.
Remove soup from heat. Puree with immersion blender, or in batches in standard blender.
Still off heat, stir in evaporated milk.
Return to low heat; cook 2-3 minutes. Add sherry; adjust seasonings.
- - - - - - - - - - - - - - - - - -
Nutritional info: calories, 312 (11 percent from fat); total fat, 3.7 g; saturated fat, 1 g; monounsaturated fat, 1 g; polyunsaturated fat, 1.4 g; cholesterol, 4 g; carb, 57.3; fiber, 5 g; protein, 12.6 g;
(The program said sodium was 1,590 g -- but I used a low-sodium vegetable stock, so I don't think it was really that high).
Daily values: Provides 623 percent of vitamin A (is that possible?); 77 percent of Vitamin C; 33 percent of calcium; 22 percent of iron.
Next time, I might experiment with serving a sprinkling of minced herbs on the top, or a dollop of fat-free yogurt, for some extra color. I served it in bright blue and green bowls, and the contrast with the deep orange soup was lovely.
Helene
Dilemma one: Many years ago, I had an absolutely delicious bowl of Butternut Squash Soup at a restaurant in Stowe, Vt. (It was more than 10 years ago, I don't remember the name). Over the years, I've been trying to find a recipe that could help me re-create that soup -- or at least come close. It was creamier and more "mellow" than most squash soups, but not particularly rich.
Dilemma two: After making a batch of pumpkin muffins earlier this week, I was left with an unused cup of pumpkin puree.
Solution -- Using Pam Anderson's "How to Cook Without a Book," I altered her recipe for Butternut Squash Soup -- used up my pumpkin and got as close to the memory of that elusive Vermont soup as I ever have :)
Here's the recipe. Some of the nutritional analysis looks a little odd to me, but I've included it.
* Exported from MasterCook *
Butternut Squash and Pumpkin Soup
Recipe By : Adapted from "How to Cook Without a Book"
Serving Size : 4 Preparation Time :0:00
Categories : Healthy And Hearty Soups & Stews
Vegetables Vegetarian
-------- ------------ --------------------------------
2 (14 1/2 ounce) cans vegetable stock
1 cup minced onion
1/2 teaspoon ground ginger
1 1/4 lbs butternut squash, diced
1 cup pumpkin puree
1 cup evaporated skim milk
1/4 cup sherry
Bring vegetable stock to boil over medium/high heat. Lower heat, add onions and ginger. Simmer 5 minutes.
Add butternut squash. Simmer 10 minutes, or until squash is soft. Add pumpkin, cook 5-10 minutes.
Remove soup from heat. Puree with immersion blender, or in batches in standard blender.
Still off heat, stir in evaporated milk.
Return to low heat; cook 2-3 minutes. Add sherry; adjust seasonings.
- - - - - - - - - - - - - - - - - -
Nutritional info: calories, 312 (11 percent from fat); total fat, 3.7 g; saturated fat, 1 g; monounsaturated fat, 1 g; polyunsaturated fat, 1.4 g; cholesterol, 4 g; carb, 57.3; fiber, 5 g; protein, 12.6 g;
(The program said sodium was 1,590 g -- but I used a low-sodium vegetable stock, so I don't think it was really that high).
Daily values: Provides 623 percent of vitamin A (is that possible?); 77 percent of Vitamin C; 33 percent of calcium; 22 percent of iron.
Next time, I might experiment with serving a sprinkling of minced herbs on the top, or a dollop of fat-free yogurt, for some extra color. I served it in bright blue and green bowls, and the contrast with the deep orange soup was lovely.
Helene