This turned out to be a tasty little treat. You could sweeten it more and it'd be a kind of desert soup... But be careful if you decide to do that. Stevia has a way of dominating all other flavors.
Liquid Sunshine Soup
Allowed amount yellow squash (1c=31 calories)
juice of one lemon
2 drops Stevia
Veggie broth (1 1/2 cups or so)
1t onion powder
1/2t cumin
1/2t coriander
1t cinnamon
3/4t powdered ginger
1/2t powdered mustard
cayenne to taste
salt & pepper to taste
Roast the squash by cutting in half, removing seeds and stringy membrane (you can add this to the soup if you don't mind the "guts," but definately do this step, as it adds to the lovely flavor), place cut side down on baking sheet, pierce skin with a fork a few times, cook at 350 for 40 minutes or until soft.
Scoop squash flesh away from skin and puree with lemon juice. Add all ingredients in with the broth. Simmer gently until flavors are mixed.
No comments:
Post a Comment