New England Squash Soup
Adapted by Diana from Moosewood Restaurant’s Low-Fat Favorites.
ingredients
- 1 c. diced onions
- 1 celery stalk
- 1 garlic clove, minced
- 1 c. apple juice
- 1 c. diced and peeled butternut squash
- 1 potato, diced
- 3 c. water or vegetable stock
- 1 bay leaf
- 1/2 t. dried thyme
- 1/2 t. salt
- 1/4 t. nutmeg
- 2 c. sliced mushrooms
- 3 T. dry sherry
- 1 T. soy sauce
- pinch of dried marjoram
- 2/3 c. evaporated skim milk
- salt and pepper to taste






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