PEPPERED SQUASH SOUP
Makes 12, 1/2-cup servings.
2 lb. butternut or acorn squash
2 tablespoons butter
2 jalapeno peppers, seeded and minced
1 onion, minced
2 teaspoons salt
2 teaspoons ground coriander
2 teaspoons ground white pepper
2 cups milk
3 cups water
Cooking Directions
Halve squash lengthwise; discard seeds; place squash halves face down on a shallow baking sheet. Bake in a 400o F. oven until squash is very tender, about 40-45 minutes. Let squash cool.
Meanwhile, melt butter in a large saucepan over medium-high heat; saute jalapenos (use rubber gloves when handling peppers) and onion until tender but not brown.
Scoop flesh from squash shells, add to saucepan with remaining ingredients, stir to blend.
Blend soup in a food processor or a food mill; return to saucepan; reheat until hot.
Make-ahead tip: Soup can be prepared up to three days ahead of time, covered and refrigerated.
Reheat gently, do not boil.
Serving Suggestions
The beauty of this soup is that it can be made a couple of days ahead of time. Serve at the beginning of your sit-down dinner, or have in small cups for sipping before a holiday buffet.
Nutrition Facts
Calories 69 calories; Protein 2 grams; Fat 3 grams; Sodium 432 milligrams; Cholesterol 8 milligrams; Saturated Fat 2 grams; Carbohydrates 10 grams; Fiber 2 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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