Wash squash well, peel and use the peelings in the stock. Chop the squash into 1" pieces, discarding the seeds. You should have about 4 1/2 cups chopped squash. In a large soup kettle, saute the onion, ginger and garlic in vegetable oil. When the onion softens, add the squash and saute for 5 more minutes. Add stock and cover pot. Simmer over medium heat for 30 to 40 minutes. Add miso, salt, pepper and orange juice. Puree soup in a blender in batches, if necessary, until smooth. Add cream. If the soup is too thick, add more soup stock. Serves 4 to 6. Date: 23 Nov 1996 17:54:49 GMT Posted to MM-Recipes Digest V4 #007 From: "Kim"
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|Serving Size: 1 Serving (336g)|
|Recipe Makes: 4|
|Calories from Fat: 79 (56%)|
|Amt Per Serving||% DV|
|Total Fat 8.8g||12 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 11.2mg||3 %|
|Sodium 1346.3mg||46 %|
|Potassium 178.7mg||5 %|
|Total Carbohydrate 13.7g||4 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 12.3g|
|Protein 2.8g||4 %|
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Calories per serving: 141
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