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Butternut/Pumpkin: Dr. Weil's Winter Squash Soup

Source of Recipe

Eating Well for Optimum Health


List of Ingredients

1 tablespoon dark sesame oil
2 large onions, chopped
1 pound butternut squash, peeled, seeded diced (2 heaping cups)
4 tablespoons whole wheat pastry flour
6 cups vegetable stock
salt to taste
1 cup soy milk (optional)


Recipe

In soup pot, heat sesame oil over medium heat and saute the onions until translucent. Add the squash and cook it with the onions, stirring, for 5 minutes. Add the flour and saute for 2 minutes more. Don't worry if some ofthe flour sticks to the pot. Add the stock, stir well, cover, and bring mixture to a boil, then reduce heat and simmer until the squash is soft, about 45 minutes. Add salt to taste. Puree the mixture in a food processor, then return it to the pot. Correct seasoning. Add the soy milk, if desired, and serve. Serves 6.