Butternut Squash Soup

• 4 c. cubed, peeled butternut squash
• 2 c. water
• 2 c. chicken broth
• 1 Tbsp. soy sauce
• 3 chopped fresh basil leaves or 1 tsp. dried
• 3 sprigs marjoram or 1 tsp. dried
• 2 Tbsp. cooking wine
• 2 bay leaves
• 2 bouillon cubes
• 1 tsp. dried coriander
• 1 tsp. powdered cardamom

1. Cook the squash in water with herbs and bouillon cubes.
2. Saute onion and garlic.
3. Add to squash and puree in a processor.
4. Return to pan.
5. Add broth, soy sauce and cooking wine.
6. Cook for 5 minutes.
7. Remove bay leaves.
8. If the soup is too thin, thicken with 1 to 3 tablespoons cornstarch moistened in 1 to 3 tablespoons water.
9. Serves 4.
10. Serve warm or cold with a dollop of sour cream or yogurt.

water, chicken broth, soy sauce, fresh basil, marjoram, cooking wine, bay leaves, bouillon cubes, dried coriander, powdered cardamom

Taken from www.cookbooks.com/Recipe-Details.aspx?id=953179 (may not work)