Butternut Squash Bisque
| 2 1/2 | Pounds | Butternut Squash | |
| 15 | Ounces | tomatoes | diced |
| 4 1/2 | Cups | vegetable stock | |
| 1/2 | Cup | apple juice | |
| 1 | jalapeno pepper | seeded/minced | |
| 1 | Tablespoon | ginger root | chopped |
| 1 | Teaspoon | curry powder | |
| 1/4 | Teaspoon | nutmeg | grated |
| 1 | Teaspoon | mustard seeds | |
| 2 | red bell peppers | roasted/peeled/diced | |
| S&P | |||
| 1 | Tablespoon | Leblanc hazelnut oil or olive oil |
PREHEAT oven to 400 degrees. Prick squash a few times and bake until tender, 35 to 50 minutes.
MEANWHILE, drain tomatoes, reserving juice. Place tomato juice, stock, apple juice, jalapeno, ginger root, curry powder, and nutmeg in a large saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Set aside.
TOAST mustard seeds until they have darkened. Add bell peppers and reserved tomatoes; stir-fry for about 30 seconds. Set aside.
COOL squash slightly and peel. Halve squash and scoop out seeds. In a food
processor, puree squash and stock mixture in batches; transfer to a pot. S&P to taste,
then stir in tomato mixture. Warm if necessary over very low heat. Season with oil
Serves : 6 TO ROAST PEPPERS: Place peppers under the broiler or on
top of the grill turn peppers till all sides are blackened. Place in Tupperware and seal,
let peppers sweat 10 minutes. Remove and peel blackened skin. Seed and chop. CURRY POWDER: 2 tsp each coriander seed and cumin seed; 1
tsp each mustard seed and cardamom seed; 1 stick cinnamon 2 inches long; 10 cloves; 1/2
tsp. cayenne; 1 tsp turmeric. Grind whole spices in electric spice mill till they are a
powder. Stir in turmeric and cayenne. Store in a tightly closed glass jar.
Per Serving: 130 Cal.; 2G Prot.; 2G Fat; 25G Carb.; 0 Chol.; 76MG Sod.; 7G Fiber. VEGAN