Cut squash in half and remove the seeds. Put a pat of butter or margarine in the cavity of each half and roast in the oven at 375 for 40 minutes or till soft. Let cool. In the meantime, saute the carrots and onions in a little olive oil until caramelized. Add chicken stock and deglaze the pan. Add about 1/2 can of water to the stock. Remove squash from the shell and put in saucepan with the stock. Mash down the vegetables as much as you can. Add seasonings to taste, then pur?e in blender or food processor. Return to pot; add cream; and adjust seasonings. Serve with wedges of lime to be squeezed on top. Note: I did not put the butter or margarine in the cavity of the squash halves -- didnt miss it -- soup was still very rich. I also simmered the soup for a little while to soften the vegetables a little more after adding the squash. Posted to JEWISH-FOOD digest V96 #85 Date: Mon, 25 Nov 1996 11:36:33 -0500 (EST) From: Paula Miller Jacobson
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|Serving Size: 1 Serving (1710g)|
|Recipe Makes: 1|
|Calories from Fat: 262 (29%)|
|Amt Per Serving||% DV|
|Total Fat 29.1g||39 %|
|Saturated Fat 4.1g||21 %|
|Monounsaturated Fat 19.8g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 0mg||0 %|
|Sodium 368.2mg||13 %|
|Potassium 5585.6mg||147 %|
|Total Carbohydrate 174.1g||51 %|
|Dietary Fiber 29g||116 %|
|Sugars, other 145.1g|
|Protein 14.3g||20 %|
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Calories per serving: 918
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