New England Squash Soup 1 cup diced onions 1 celery stalk, chopped 1 garlic clove, minced or pressed 1 cup insweetened apple juice 1 butternut squash (about 1 pound), peeled, seeded, and cubed 1 potato, diced 3 cups water or vegetable stock 1 bayleaf 1/2 teaspoon dried thyme 1/2 teaspoon nutmeg 2 cups sliced mushrooms (about 6 ounces) 3 tablespoons dry sherry 1 tablespoon soy sauce pinch of dried marjoram 2/3 cup evaporated skimmed milk salt and ground black pepper to taste Combine the onions, celery, garlic, and apple juice in a large soup pot. Cover and simmer for about 10 minutes, until the vegetables soften. Add the squash, potato, water or stock, bay leaf, thyme, salt, and nutmeg. Bring to boil, cover, lower the heat, and simmer until the vegetables are very soft, about 20 to 25 minutes. While the soup simmers, sauté the mushrooms in an uncovered skillet with the sherry, soy sauce, and marjoram until the mushrooms are tender and most of the liquid has evaporated, about 5 minutes. Set aside. When the squash and potatoes are very soft, remove the soup pot from the heat and, working in batches, purée the soup with the evaporated skimmed milk in a blender or food processor. Reheat gently. Add salt and pepper. Serve topped with the sautéed mushrooms. Serves: 4 to 6 Total Time: 1 hour Per 9-OZ serving: 131 calories, 4.4 G Protein, 5 G Fat, 28.2 G Carbohydrates, .1 G Saturated Fatty Acids, .1 G Polyunsaturated Fatty Acids, 0 G Monounsaturated Fatty Acids, 1 MG Cholesterol, 419 MG Sodium, 2.5 G Total Dietary Fiber. From Moosewood Restaurant Low-Fat Favorites (page 312)   Go to Top of Page  Background by Fay Studios. Site design by ImPRESSions Unlimited.