MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Winter Squash And Salmon Soup
Categories: Soups
Yield: 1 Pot

1 Winter squash; (large
-butternut or small hubbard)
1 Onion; diced
1 Garlic; minced
1 Jalapeno; diced
1 bn Parsley; chopped
4 Carrots; diced
4 Stalks celery; sliced
1 cn Salmon; (400 to 500 grams)
2 tb Vegetable boullion
2 tb Olive oil
2 tb Powdered ginger
Milk

Prehead the oven to 400 degrees Fahrenheit.

Cut squash in half. Scoop out seeds, saving them if desired. Place
halves open face down in a glass dish or broiler pan. Put water in
the pan, as much as is convenient. Bake the squash for 1-1/4 to 1-1/2
hours.

In the meanwhile, peel the onion and garlic. Put the olive oil in the
soup pot and warm it on a low heat. Dice the onion and garlic, and
cook them in the olive oil on medium heat. Do not carmelize them,
just make them clear and soft. Bring heat back down to low.

Pull the stem off the jalapeno. Dice the jalapeno finely, seeds and
all, and drop it in with the onion and garlic.

Chop up the carrots and celery, and boil them in a covered saucepan
for about 10 or 15 minutes until they are soft. Add contents of
saucepan, vegetables AND water, to the soup pot.

Chop up the Parsley, add it to the soup pot.

Take squash out of the oven and let it cool off for 10 or 15 minutes.
Get a sturdy spoon or an ice cream scoop. Wear oven mits and
carefully turn squash face up using the spoon. Scoop the squash out
and puree in the food processor. Add pureed squash to the soup pot.
Toss the skin, and add the water the squash was cooked in to the
soup. Add the vegetable boullion and ginger. Pour the salmon juice
into the soup, and break the salmon up with a fork as you add it to
the soup. Add milk or water to reach desired thickness.

Simmer soup and serve when ready. Add salt and pepper to taste.

Note:

If you saved the seeds, separate them from the squash guts and place
them on plates. I use paper plates and place them in front of the
space heater. Once they are dry, use finger nail clippers to clip the
edge off all the seeds. Then use the file to peel the hull off. The
raw, peeled seeds are excellent for adding to bread recipes. Be
warned, it is a time consuming process to peel the seeds.

Recipe by Ben C.

MMMMM
--- Synchronet 3.19a-Linux NewsLink 1.113