Squash Soup

[Guest guest]

Blossom o' Squash Soup 2 Tbs olive oil1 large white onion, diced4 cloves garlic, minced1 large yellow tomato, diced (yellow is preferable, but red is okay) Splash of beer, optional 1/2 chipotle pepper en adobo, or more as you like A few threads of saffron, optional3 - 4 cup vegetable broth2 small zucchinis (green, yellow, or one of each), cut into small pieces6-10 squash blossoms, coarsely chopped1/2 cup roasted corn kernels (frozen or canned is fine)Cumin, to tasteSalt and pepper, to tasteFor garnish: lime wedges and chopped cilantro This is a beautiful orange-colored soup that I came up with to use zucchini and their

flowers. And this is traditional Mexican food-- it doesn't taste like what you get at the Tex-Mex place, but this is it! Delicious! Saute the onion and garlic in a large heavy bottomed soup pot. When nicely brown, add the chopped yellow tomato and saute until most of the moisture is gone. Add a splash of vegan beer (hopefully Mexican, but whatever) and reduce. If you're not using beer, use a splash of your broth instead. Add the rest of the ingredients up to corn, and simmer about five minutes. I would start with 3 cup of broth and go from there, based on how liquidy you want the soup. When zucchini is crisp- tender, remove from heat and season with salt, pepper, and cumin. Serve with a liberal amount of chopped cilantro and a nice cool lime

wedge. Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ http://suziesgoats.wholefoodfarmacy.com/ http://360./suziesgoats

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[Guest guest]

Ask at your local farmers market. Squash is very prolific.

Gayla Always Enough RanchAcampo, Californiahttp://bouncinghoofs.com/alwaysenough.htmlaeranch@...

Squash soup

Dueling Squash Soup

This could be turned into a raw soup..... Shari

2 Tbs olive oil1 large white onion, diced4 cloves garlic, minced1 large yellow tomato, diced (yellow is preferable, but red is okay) Splash of beer, optional 1/2 chipotle pepper en adobo, or more as you like A few threads of saffron, optional3 - 4 cup vegetable broth2 small zucchinis (green, yellow, or one of each), cut into small pieces6-10 squash blossoms, coarsely chopped1/2 cup roasted corn kernels (frozen or canned is fine)Cumin, to taste Salt and pepper, to taste For garnish: lime wedges and chopped cilantro

This is a beautiful orange-colored soup that I came up with to use zucchini and their flowers. And this is traditional Mexican food-- it doesn't taste like what you get at the Tex-Mex place, but this is it! Delicious!

Saute the onion and garlic in a large heavy bottomed soup pot. When nicely brown, add the chopped yellow tomato and saute until most of the moisture is gone. Add a splash of vegan beer (hopefully Mexican, but whatever) and reduce. If you're not using beer, use a splash of your broth instead.

Add the rest of the ingredients up to corn, and simmer about five minutes. I would start with 3 cup of broth and go from there, based on how liquidy you want the soup. When zucchini is crisp- tender, remove from heat and season with salt, pepper, and cumin.

Serve with a liberal amount of chopped cilantro and a nice cool lime wedge.

Serves: 4

Suzi

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health/

http://360./suziesgoats

What is a weed? A plant whose virtues have not yet been discovered.

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