Squash And Papaya Soup Recipes

PAPAYA SOUP

Steps:

• In a small saucepot combine the sugar and water, and cook over low heat until sugar is dissolved.
• Pour into a bowl containing the lemon and lime juice. Add the papaya, candied ginger, and mint. In a separate bowl toss raspberries and blackberries.
• Place papaya mixture into each serving bowl. In the center place a spoonful of mixed berries and garnish with lemon zest.

SQUASH AND PAPAYA SOUP

Steps:

• Bring 3 cups water to boiling, then add the cup of wheat berries.
• Return to boiling, then rreduce heat & simmer, covered, about 1 hour or until tender.
• Drain well, & if not using right away, cover & refrigerate up to 3 days. Reheat before serving. Makes about 2 2/3 cups of cooked wheat berries.
• In large saucepan, cook garlic in hot oil over medium heat for 30 seconds.
• Add curry powder & ginger (& red pepper, if desired), & cook, stirring, for another minute.
• Stir in broth, squash & papaya (or peaches).
• Bring mixture to boiling, then reduce heat & simmer, covered, about 20 minutes or until squash is tender.
• Cool slightly, then place half the squash mixture in food processor or blender.
• Cover & process until smooth, then repeat with remaining squash mixture.
• Return processed mixture to saucepan & heat through.
• To serve, divide wheat berries among 4 soup bowls, then add soup.

SQUASH SOUP

Steps:

• Put a large saucepan on medium heat add some oil and fry the sage leaves for 30 seconds. Remove and put them onto kitchen paper. Add the onions,celery,carrot,garlic, rosemary, chilli and seasoning. Cook gently for 10 minutes. Add the squash and stock, bring to the boil and simmer for 30 minutes.
• Make the parmesan croutons
• When the squash is soft whizz the soup with a hand blender. Adjust the seasoning and serve with croutons and sage leaves