Preparation:
Heat water or broth in a large soup pot. Boil, then reduce heat to a simmer.
Peel squash with a vegetable peeler. Cut in half length wise. Scoop out the
seeds. Cut squash into 1 inch cubes. Add to broth and boil lightly until the
squash is quite soft when pierced with a fork. Best to put it in a blender
by
2 cup portions and puree until satiny smooth but not frothy. Taste first
then
add the Tamari and butter as needed. Garnish with freshly chopped parsley.
Serve with Mesclun Salad and a baguette or our fresh organic sourdough
bread. |
