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Zesty Squash Soup

Author: Compassion Farm


Serve this soup on a crisp autumn evening with crusty bread.

. 5 cups fresh or frozen squash (or

pumpkin) cubes

. 6 cups water or vegetable broth

. 1-1/2 teaspoon salt

. 1 TBSP Ground Cumin

. 1 TBSP Dill Weed

. 2 TBSP Olive Oil

. 2 cloves garlic, chopped

. 1 large onion, chopped

. Zest of 1 lemon

. 1/4 cup lemon juice

. plain yoghurt

Place squash in a pot, add salt and cover with water/broth. Boil until tender. Add cumin and dill weed. Simmer for 10 minutes. Sauté onions and garlic until soft but not browned and add to soup. Add lemon juice and lemon zest. Blend in food processor. Serve with a dash of paprika and a dollop of yoghurt!

This entry was posted on Sunday, September 7th, 2008 at 2:20 pm and is filed under HEALTH & WELLNESS. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Synergy Magazine: Vancouver Island, BC, Canada