*  Exported from  MasterCook  *
 
            Winter Squash Soup With Lemon Grass And Coconut Milk
 
 Recipe By     : “Vegetarian Cooking for Everyone” (adapted) by D. Madison
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups And Stews                  Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      slices        fresh ginger -- (1/4-in.)
    1                    cinnamon stick -- (3-in.)
    2      teaspoons     coriander seeds
    1      teaspoon      cumin seeds
      1/4  teaspoon      cardamom seeds
    4                    cloves
    1      tablespoon    peanut oil
    2 1/2  pounds        peeled seeded butternut squash
                         coarsely chopped -- (4 c.)
    1      large         onion -- diced
    2                    jalapeño chiles -- minced, divided
                         Tender middle section from 1 lemon- -- minced
                         grass stalk
    1      large         garlic clove -- crushed
    6      cups          vegetable -- (or chicken) stock
    1      cup           unsweetened coconut milk -- (see Note)
                         Salt to taste
                         Juice from 2 limes
    1      tablespoon    chopped fresh basil
    1      tablespoon    chopped fresh cilantro
    1      tablespoon    chopped fresh mint
 
 This sweetly fragrant soup is adapted from Madison’s vegetarian book.  To
 peel the squash, first cut it in half crosswise, then place the pieces cut
 side down on a cutting board.  Use a small sharp knife to cut the peel
 away, working from the top of the squash down to the cutting board.
 
 Note: Coconut milk is a canned product, not the liquid in a fresh coconut.
 It can be found at most supermarkets, either with the Asian foods or with
 the canned milk.
 
 In cloth spice bag or piece of cheesecloth, tie ginger, cinnamon,
 coriander, cumin, cardamom and cloves.
 
 Warm the oil in a soup pot over medium heat.  Add squash, onion, half the
 minced chiles, and the lemongrass and garlic.  Cook 10 minutes, stirring
 occasionally.  Add stock and spice bag.  Bring to boil.  Reduce heat to low
 and simmer soup, partially covered, until squash is tender, about 30
 minutes.  Remove spice bag.
 
 Puree soup, then return it to heat and stir in coconut milk.  Heat
 thoroughly.  Add salt and lime juice.  Stir in herbs and remaining minced
 chile and serve.  Makes 2 quarts; 4 to 6 servings.
 
 Each 1/6 serving without salt contains approximately 1 vegetable exch., 1
 bread/ starch exch., 2 fat exch.; 170 calories, 20 gm.  carbohydrate, 3 gm.
  protein, 11 gm.  fat (including 8 gm.  sat.  fat), 16 mg.  sodium, 66 mg.
 calcium and 4 gm.  dietary fiber.
 
 Star Tribune, Published Wednesday, January 13, 1999
 
 Converted by MC_Buster.
 
 
 
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