"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Indonesian Squash and Spinach Soup Recipe

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This recipe for Indonesian Squash and Spinach Soup, by , is from Family & Friends Treasured Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lori Gordon
Added: Sunday, November 12, 2006


1 tsp. coriander
1 tsp. cumin
1 tsp. tumeric
2 small dried chiles
15 blanched almonds (or macadamias) ground
1 large onion, diced
2 large garlic cloves, minced
3 T oil
2 tsp grated peeled fresh ginger root
1 tsp. salt
2 c. vegetable or chicken stock, or water
2 bay leaves
14 oz. can coconut milk
4 c. peeled and cubed butternut or acorn squash
6 small handfuls fresh spinach, chopped or kale or chard
Fresh lime or lemon juice

Saute onion and garlic in oil. Add ginger and salt and continue to saute until onions are translucent. Add stock, spices and nuts and simmer for 5 minutes. Add bay leaves. Stir in coconut milk and squash and simmer gently, uncovered for about 40 minutes until squash is tender. Stir in spinach and allow it just to wilt. Remove pot from heat and squeeze in lemon or lime juice to taste and serve at once.




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