Hubbard Squash Soup (Hl)

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1 ts Salt
1/2 c Chopped scallion
1 tb Virgin olive oil
4 c Hubbard squash; pureed,
1/8 ts Cinnamon
1/2 ts Black pepper
1/8 ts Mace
2 Garlic cloves; finely diced
1 Onion; finely diced
1 qt Vegetable broth or water
1 c Heavy cream

Original recipe makes 4 Servings



Heat the olive oil and saute the onion and garlic until golden. Add the broth and simmer 15 minutes. Add the squash and the salt, pepper, cinnamon and mace, and simmer for another 15 minutes. Add the heavy cream, and continue to simmer 5 to 6 minutes until heated through. Serve garnished with chopped scallion. Yield: 4 servings Recipe from Ginos Kitchen: Nourishing the Soul by Gino Dalesandro Recipe by: RECIPE FOR HEALTH SHOW #RHI027 Posted to MC-Recipe Digest V1 #843 by (Shermeyer-Gail) on Oct 13, 1997

Calories Per Serving: 141 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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