Mild Squash Soup

It is definitely becoming squash and gourd season, so here's a soup that's milder than the link I just sent you to...

Mild Winter Squash Soup

Serves 6

4 black peppercorns, plus ½ teaspoon black pepper

4 sprigs cilantro, chopped

1 cup vegetable or chicken stock

2 cups water

4 cloves garlic, minced

2 cups peeled and diced winter squash

3-4 tablespoons soy sauce

1 tablespoon cider vinegar

Using a mortar and pestle, crush the whole peppercorns with the cilantro sprigs.  

In a soup pot over medium-high heat, bring the stock and water to a boil, then add the pepper mixture, garlic, and squash.  Return the mixture to a boil and add the soy sauce.  Cover and let cook until squash is fork-tender, about 7 minutes.  

Turn of heat, stir in vinegar, and hand mash the soup a bit with a potato masher, leaving some chunks for texture.  Garnish with extra cilantro leaves and pepper if desired.