28 October 2011

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.