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  • Writer's pictureThe MS Cookbook

Winter Squash Soup

Winter squash lasts throughout the year. We buy dozens and eat one a week. I bake it, use it in a stir-fry with other vegetables and make this delicious soup. The flavor for this soup comes from the spices and herbs. Experiment by putting more or less of the spices and herbs until you get the flavor you like the most.

INGREDIENTS 12 Carrots 1 Onion 3 tbsp Olive oil

6 Parsnips 1⁄4 tsp Salt Pinch of black Pepper

3 cups Stock (chicken, vegetable or water) 1⁄4 tsp Cumin

1) Preheat the oven to 350 degrees.

2) Bake the squash in the oven for 20- 30 minutes until soft. Remove the squash from the oven and set it aside to cool.

3) When the squash has cooled, cut it into small pieces.

4) In a cooking pot, bring 1-2 cups of stock with bay leaf to a boil, and add the squash.

5) After 10-15 minutes, remove the squash pieces from the stock and place them in a separate bowl. Mash the squash pieces with a fork until it’s formed a paste.

6) Place the mashed squash pieces back into the cooking pot, and simmer the ingredients on a low heat.

7) In a separate pot, sauté the chopped garlic and onion with olive oil.

8) Add the cumin, curry, ginger, fresh ground pepper, turmeric, and salt to the garlic and onion sauté, and cook the ingredients for 5-7 minutes.

9) Add the sauté to the stock and cook on a low ame for about 30 minutes.

10) Serve warm and enjoy!

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