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Winter Squash Soup with Cinnamon and Cloves


Winter Squash Soup with Cinnamon and Cloves recipe













Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium


2 pounds winter squash
12 each coriander seeds
12 each peppercorns
2 cups soy milk
1 each cinnamon sticks
3 inch, broken into pieces
8 each cloves
1 each jalapeño pepper
seeds removed
1 each onions
finely diced
to garnish


Cut the squash in half and scoop out the seeds.

Bake the squash at 375 for 30 to 45 minutes.

When the squash is cooked and cool enough to handle, scoop out the flesh.

While the squash is baking, make an infusion with the herbs and milk: first lightly crush the corriander seeds and peppercorns; then put them in a saucepan with the milk, cinnamon, cloves, and chilies.

Heat the mixture slowly, but turn off the heat just before the milk comes to a boil.

Let it stand until needed.

Sauté the onions in water until they begin to soften.

Add the squash and 1 qt. water.

Bring to a boil; then lower the heat and simmer until the squash is broken up, about 25 minutes.

Pass the soup through a food mill or blend it briefly, leaving as much texture as you like.

Return the soup to the stove and add the milk, pouring it through a strainer.

Try to press on the spices as you do, to get as much flavor into the soup as you can.

Gently reheat the soup, but do not allow it to boil.

Serve garnished with fresh herbs.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 150g (5.3 oz)
Amount per Serving
Calories 6230% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 51mg 2%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 8%
Sugars g
Protein 6g
Vitamin A 15% Vitamin C 5%
Calcium 20% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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