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Sweet Simmered Winter Squash Soup

Page history last edited by PBworks 15 years, 5 months ago

Adapted from THE VEGETARIAN TABLE JAPAN by Victoria Wise

Ingredients:

1 medium squash (about 1 ½ lb.)

¼ tsp. sea salt

¼ cup sugar

1 TBSP soy sauce

Directions:

- Cut squash in half (crosswise through the equator line) and scoop out the seeds

- Peel the halves (leave a little peel for color) and cut into 1” X 2” wedges

- Combine sugar, salt, soy sauce and 2½ cups water in a saucepan (large enough to hold the squash pieces in 1 layer) bring to boil and add squash, bring back to a boil, reduce heat and simmer until squash is tender but not mushy (about 10-12 minutes)

- Use a slotted spoon and remove the squash – set aside the squash and the liquid until cooled to room temperature – arrange squash in a serving bowl, moisten with some of the liquid and serve