New England Squash Soup
Carrie Price
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
directions
- 1
Combine onions, celery, garlic and apple juice in large soup pot. Cover and simmer for about 10 minutes, until the vegetables soften. Add the squash, potato, water or stock, bay leaf, thyme, salt, and nutmeg. Bring to a boil, cover, lower the heat, and simmer until the vegetables are very soft, about 20-25 minutes.
- 2
While the soup simmers, saute the mushrooms in an uncovered skillet with the sherry, soy sauce, and amarjoram until the mushrooms are tender and most of the liquid has evaporated, about 5 minutes. Set aside.
- 3
When the squash and potatoes are very soft, puree with a hand blender or in a blender, bit by bit.
- 4
Serve topped with the sauteed mushrooms.
Source: Carrie Price
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