Butternut Squash Soup
| Yield: | 7 Servings |
| Categories: | Soups, Vegetarian |
| 2 1/2 | lb | Butternut squash; peeled and seeded |
| 3 | c | Water |
| 2 | md | Onion; chopped |
| 1 | lg | Sweet red pepper; seeded, chop fine |
| 2 | Cloves garlic; pressed | |
| 3 | tb | Vegetable oil |
| 1 | ts | Ground cumin |
| 1 | ts | Ground coriander |
| 1 | ts | Ground ginger |
| 1 | ts | Dry mustard |
| 1 | ts | Curry powder |
| 1/2 | ts | Salt |
| 1 | c | Orange juice |
| 1 | ts | Lemon juice |
| 1/8 | ts | Ground red pepper |
| 1/4 | c | Fresh goat cheese |
| 1/4 | c | Water |
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