Artichoke or Tomatoes Stuffed with Minted Spinach Fennel & Baby Peas in Puff Patry
Butternut Squash Soup Pecan Squash
Chick Pea A La King


Yield: Approximately 4 ½ cups

3 pounds butternut squash
¼ teaspoon grated nutmeg
¼ teaspoon ground ginger
1 teaspoon ground coriander
¼ teaspoon white pepper
½ teaspoon salt
2 ½ cups organic vegetable broth
½ cup heavy cream
¾ cup coarsely-chopped cooked chestnuts (Optional)
¼ cup grated lemon rind

1. Slice squash into thick rounds and cover with water in a pot. Boil, covered, until very tender. Pour off water and remove skin and seeds.
2. Put into a blender or food processor. Add nutmeg, ginger, coriander, white pepper, salt and 1 ¼ cups of the chicken broth. Blend on high until smooth. Return to the pot and stir in remaining broth. Stir in the heavy cream.
3. Make an X at the top of the chestnuts and boil in water to cover until very tender. Remove shells and chop coarse. Grate the lemon rind.
4. Spoon the soup into bowls and sprinkle the chestnuts and lemon rind over the top. This soup is good hot or cold.  

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