SQUASH SOUP BUTTERNUT HONEY

BUTTERNUT HONEY SQUASH SOUP

Yield: Approximately 2 cups

2 pounds butternut squash to equal 1 cup cooked squash pulp

1 cup chicken or vegetable broth

½ teaspoon coriander

½ teaspoon cinnamon

⅛ teaspoon allspice

1 tablespoon orange blossom honey

⅛ teaspoon white pepper

Salt to taste

¼ cup coffee cream

1.                  Slice the top off the squash 1/4 from the stem. Scoop out the seeds. Place in a microwavable dish with water to cover the bottom. Microwave 3 minutes per pound. Put into a blender or food processor. Add coriander, cinnamon, allspice, honey, white pepper and salt to taste.

2.                  Stir in 1 1/4 cups chicken broth.  Pour into a blender and blend on high until puréed.  Return to the   pot.  Stir in the coffee cream. Taste for seasoning.

3.                  Grate the lemon peel.

4.                  Spoon the soup into bowls and sprinkle the grated lemon over the top.

Note: This soup is good hot or cold.  Crystallized ginger may be sprinkled across the top.

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