Butternut Squash Soup - cooking recipe

Ingredients

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

Preparation

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