| 1. |
Cut the squash in pieces, discarding seeds, steam until very soft. Let cool, and scoop the meat away from the peel and set aside. |
| 2. |
Fry onions and garlic in butter until soft and transparent (try toasting the garlic until golden brown before adding the onions, it adds to the nutty flavor of the soup). |
| 3. |
Add broth and all the other vegetables and boil slowly until all the vegetables are very soft then blend in the blender or with a wand until smooth. Add a little more stock or water if you find it too thick. |
| 4. |
Add spices, salt, pepper to taste at the end and let sit for a few minutes. Put a dollop of low fat yogurt in the bowl for something different. |
| 5. |
Spice alternatives: Mexican - 1 tbsp pureed chipotle peppers, 1 tsp cumin, chopped cilantro to garnish. French - 1/2 cup white wine, 2 tsp palm rubbed marjoram. Indian - 1 1/2 tsp curry powder, 1 tsp pulverized coriander. |
