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[Letha]

Corny Squash Soup

1 Uchiki Kuri Squash
1 onion, diced
4 cups + ¼ cup water
1 jalapeno
1 teaspoon minced garlic
1 red bell pepper, diced
1 green bell pepper, diced
3 diced medium potatoes, diced
1 can hominy
2 cups frozen corn
1 teaspoon salt
1 teaspoon sugar
1 teaspoon chili powder
½ teaspoon cinnamon

Cut squash in half. Remove seed, bake at 350 for 1 hour, cool, scoop out flesh and mash squash.
Meanwhile, sauté onion in ¼ cup water until translucent. Add remaining ingredients except squash. Simmer 30 minutes or until potatoes are tender. Add mashed squash & heat through.

Notes: I really liked this soup & it was so pretty. This was my first time to try a Uchiki Kuri Squash. Mine was 3lbs 12 oz with seeds. They are described as “Fine grained oriental squash. Very Sweet. Good baked, stewed, or microwaved.” This recipe was inspired by several recipes on the www.fatfree.com website.

[stevie]

That recipe has many of my favorite foods in it!  Thank you.