Squash Soup
- December 30, 2010
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1 large butternut squash
1 large sweet potato
2 stalks celery
3 carrots
1 cup shredded cabbage
2 medium zucchini
2 cups water
1 tsp. marjoram
½ tsp. cumin
½ tsp. salt
1. Peel, seed and dice squash. Then peel and dice sweet potato, celery, carrots and zucchini. Place them all in a 4-quart pot.
2. Add water and seasonings. Then bring it to a boil and simmer until vegetables are tender (approx. 1-hour).
3. Puree in food processor.
4. Return to pot with remaining broth, reheat, and serve.
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