Squash And Papaya Soup Recipes

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.

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.

ROASTED PAPAYA WITH BROWN SUGAR

Steps:

• Preheat oven to 450 degrees. Stir together sugar and ginger in a small bowl. Arrange papaya halves, cut sides up, in a 10-by-13-inch baking dish. Sprinkle sugar mixture evenly over halves.
• Bake, brushing papaya edges with melted sugar mixture (it will collect in well of fruit) 2 or 3 times, until mixture is bubbling and papaya edges are beginning to darken, 35 to 40 minutes.
• Sprinkle each serving with a pinch of cayenne. Serve with lime wedges.

PAPAYA SOUP

Steps:

• Heat coconut oil in a stockpot over medium heat; add onion, red bell pepper, chives, garlic, rosemary, sage, ginger, and chile pepper. Cook and stir until garlic is fragrant, about 1 minute. Add tofu to onion mixture; cook, stirring every 2 minutes, until tofu is golden brown, about 6 minutes. Season with salt.
• Mix Worcestershire sauce and lime juice into tofu mixture. Stir water and bouillon together in a bowl until dissolved; pour over tofu mixture. Bring liquid to a simmer, add papaya, loosely cover stockpot, and simmer until papaya is tender yet firm to the bite, about 20 minutes.
• Remove stockpot from heat, stir on spinach, cover, and allow to sit until spinach is wilted, 2 to 3 minutes. Ladle soup into serving bowls and top with fried onions.