Squash Soup Recipe

+ Directions : Servings: 4 1. Cut squash in half lengthwise, remove seeds. Cut each piece in half again. Steam over boiling water until tender. When cool enough to handle, scoop flesh from shell and mash well. You should have four cups of squash. Set aside.

In a 3 quart saucepan, combine the stock, onions, celery and sage. Bring to boil, reduce heat and simmer for 20 minutes, or until the vegetables are tender.

Add the squash, coriander, honey and cumin. Process in blender, a part at a time, until smooth. Return to pan and simmer for 15 min. Per serving: 72 calories, 1 g fat (12.

), 1.

g protein, 0 cholesterol, 59 mg sodium.