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INGREDIENTS

3 tb Vegetable oil
1 ts Ground coriander
1/8 ts Ground red pepper
1 lg Sweet red pepper; seeded,
1 ts Ground cumin
1 ts Curry powder
1 ts Lemon juice
1/4 c Water
2 Cloves garlic; pressed
1/2 ts Salt
1/4 c Fresh goat cheese
2 md Onion ; chopped
1 ts Dry mustard
2 1/2 lb Butternut squash; peeled and
1 c Orange juice
1 ts Ground ginger
3 c Water

Servings

INSTRUCTIONS

Cut squash into 1" chunks; combine with 3 cups water in large sacepan. Bring to a boil over medium high heat; cover, reduce heat & simmer for 10 minutes or until sqaush is tender. Drain, reserving cooking liquid; set both aside. Cook chopped onion, chopped sweet red pepper and garlic in oil in a Dutch oven over medium-high heat, stirring constantly, 10 minutes or until tender. Add spices (except ground red pepper) and salt, stirring the mixture well. Combine half of aquash and half of cooked onion mixture in container of an electric blendder; process until smooth, stopping once to scrape down sides. Pour blended squash mixture into another container. Repeat process with remaining squash and onion mixture, then return all blended squash mixture to the Dutch oven. Add orange juice, lemon juice, ground red pepper and cooking liquid to squash mixture. Cook over medium heat, stirring constantly, until thoroughly heated. Combine cheese and 1/4 cup water, stirring until mixture is smooth and the consistency of sour cream. Dollop into the center of each serving. Makes 7 cups. Per serving: 145 Calories; 6g Fat (36% calories from fat); 2g Protein; 23g Carbohydrate; 0mg Cholesterol; 319mg Sodium Recipe by: Southern Living, March 1995 Posted to MC-Recipe Digest V1 #830 by shade on Oct 7, 1997

NOTES

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Butternut Squash Soup

3 tb Vegetable oil 
1 ts Ground coriander 
1/8 ts Ground red pepper 
1 lg Sweet red pepper; seeded, 
1 ts Ground cumin 
1 ts Curry powder 
1 ts Lemon juice 
1/4 c Water 
2  Cloves garlic; pressed 
1/2 ts Salt 
1/4 c Fresh goat cheese 
2 md Onion chopped
1 ts Dry mustard 
2 1/2 lb Butternut squash; peeled and 
1 c Orange juice 
1 ts Ground ginger 
3 c Water

Cut squash into 1" chunks; combine with 3 cups water in large sacepan.  Bring to a boil over medium high heat; cover, reduce heat & simmer for 10  minutes or until sqaush is tender. Drain, reserving cooking liquid; set  both aside.    Cook chopped onion, chopped sweet red pepper and garlic in oil in a Dutch  oven over medium-high heat, stirring constantly, 10 minutes or until  tender.    Add spices (except ground red pepper) and salt, stirring the mixture well.    Combine half of aquash and half of cooked onion mixture in container of an  electric blendder; process until smooth, stopping once to scrape down  sides.    Pour blended squash mixture into another container. Repeat process with  remaining squash and onion mixture, then return all blended squash mixture  to the Dutch oven.    Add orange juice, lemon juice, ground red pepper and cooking liquid to  squash mixture. Cook over medium heat, stirring constantly, until  thoroughly heated.    Combine cheese and 1/4 cup water, stirring until mixture is smooth and the  consistency of sour cream. Dollop into the center of each serving.    Makes 7 cups.    Per serving: 145 Calories; 6g Fat (36% calories from fat); 2g Protein; 23g  Carbohydrate; 0mg Cholesterol; 319mg Sodium    Recipe by: Southern Living, March 1995    Posted to MC-Recipe Digest V1 #830 by shade <liveoak@polaris.net> on Oct 7,  1997

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Nutrition

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Serving Size: 1 Serving (299g)
Recipe Makes: 7 Servings

Calories: 98
Calories from Fat: 59 (60%)

Amt Per Serving		% DV

	Total Fat 6.6g	9 %
	Saturated Fat 1.8g	9 %
	Monounsaturated Fat 3.3g
	Polyunsanturated Fat 1.3g
Cholesterol 5.6mg		2 %
Sodium 41.2mg		1 %
Potassium 159.6mg		4 %
Total Carbohydrate 8.1g		2 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 7g
Protein 2.6g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 98

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