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Squashsoup

from: squashsoup.doc

2 T      olive oil
6 cloves garlic
2 T      ginger
1        jalapeno pepper
1 T      salt
3/4 t    cayenne pepper
4 lbs    butternut squash cut into
            2" cubes
3 c      broth
1 T      brown sugar   
3 T      whipping cream

Brown the squash in a skillet with everything
above it in the appropriate way.  Add broth 
and simmer till squash is tender.  Puree, 
strain, and serve garnished with creme fraiche


1     leek (8 oz)
2 T   butter 
8 oz  carrots
4 oz  celery
1/2 c chopped onion
1     clove garlic
                --- saute until onion is limp
2 q. chix broth
4 c   mashed pumpkin
1/2 c apple cider
8 oz  apple
2 t   chopped ginger
1/2 t cinnamon
1/8 t allspice
                --- add, boil, puree

garnish with creme fraiche and lemon  zest

mashed pumpkin: slice in half, rub with
butter, bake 45 - 75 minutes until soft.
yield 3/4 - 5/4 c per lb raw



Cream of Pumpkin Soup

3     T butter
1     large onion diced (1 cup)
5     cloves garlic
.5 t  crushed red pepper
1 qt  chicken broth
.75 c wild rice
1.5 c .5 & .5
1 T   flour
3 C   pumpkin

Melt bugger, cook onion & garlic till tender.
Add pepper, cook 1 min more.  Add broth, bring
to boil.  Add wild rice, simmer 40 min till
tender.  Mix 1/2+1/2 with flour, add to soup
along with pumpkin.  Simmer 15 minutes, 
puree with hand blender, run through soup
mill.