xiaoxl/recipe_data huggingface dataset:
Baingan Bharta (Eggplant Curry)
Category: world-cuisine
By Yakuta Rasheed

This is a really easy and tasty Indian dish that is sure to stir up your taste buds. Delicious baingan bharta is ready to eat with pita bread, Indian naan, or rice.

Ingredients:
1  large eggplant
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1  medium onion, thinly sliced
1 tablespoon ginger garlic paste
1 tablespoon curry powder
1  tomato, diced
½ cup plain yogurt
1  fresh jalapeno chile pepper, finely chopped
1 teaspoon salt
¼ bunch cilantro, finely chopped

Directions:
Preheat oven to 450 degrees F (230 degrees C). Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop. Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender. Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 4 servings

Calories: 146.1
Fat: 8 g
Saturated fat: 1.5 g
Carbohydrates: 15.2 g
Sugars: 7.5 g
Dietary fiber: 6.2 g
Protein: 4 g
Cholesterol: 1.8 mg
Sodium: 739.4 mg
Eggplant, Tomato and Green Onion Curry


Ingredients:
green onions, plain yogurt, Mexican chili powder, turmeric, ground cayenne pepper, salt, eggplant, chopped tomato, canola oil

Directions:
Chop the green onions, the white parts, 1/4 inch long and the green parts 3/4 inch long. Set aside.
In a large mixing bowl, combine yogurt, chili powder, turmeric, cayenne and salt. Add eggplant, tomatoes and onions and stir well to make sure the veggies are well coated.
In a shallow heavy pan, heat oil on medium-high heat for 45 seconds. Pour curry into the pan and stir well.
Sauté about 3 minutes, reduce the heat to medium-low and cover. Simmer for another 10 minutes, stirring once halfway. Turn off the heat and stir once more.
If you are not serving the curry right away, remove the lid or it will become to mushy.
My Amish Friend's Caramel Corn
Category: desserts
By ANITALOUISE

This recipe comes from an Amish family who package this treat for gifts to friends and neighbors every Christmas. It is truly the tastiest, easiest, and most foolproof caramel corn recipe you'll ever find!

Ingredients:
7 quarts plain popped popcorn
2 cups dry roasted peanuts  (Optional)
2 cups brown sugar
½ cup light corn syrup
1 teaspoon salt
1 cup margarine
½ teaspoon baking soda
1 teaspoon vanilla extract

Directions:
Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside. Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly. Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated. Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 28 servings

Calories: 238.4
Fat: 16.3 g
Saturated fat: 2.6 g
Carbohydrates: 21.9 g
Sugars: 12.2 g
Dietary fiber: 1.7 g
Protein: 3.4 g
Sodium: 387.6 mg
Pork Tenderloin With Fennel Spice


Ingredients:
mixed spice
Fennel Spice Rub for Turkey (Michael Chiarello]
dry white wine
unsalted butter

Directions:
Cut the tenderloin in half crosswise, coat each half liberally with the fennel spice rub.
Next heat a saute pan to medium high, add a couple of tablespoons of oil to coat the pan bottom and sear the tenderloins well.
Put the pan in a 400 degree oven for 12-15 minutes.
Remove pan when tenderloin is done (it should be pink- medium rare] and let the meat rest on your cutting board for 10 minutes.
Take your pan with all the gunk on the bottom, put it on high heat, add about a half cup of white wine and scrape while the wine is boiling to get all of the gunk off the bottom.
As soon as the wine has reduced to a very syrupy consistency remove from the heat and swirl in a pat of butter.
Slice meat and pour sauce over (you will have very little sauce but it will be intense].
Jamie Oliver's Meatballs


Ingredients:
ground beef, ground pork, dried oregano, cumin, chili powder, dried rosemary, salt, pepper, egg, olive oil, onion, garlic, diced tomatoes, fresh basil, mozzarella cheese, parmesan cheese, spaghetti

Directions:
Preheat oven to 425°F, In a large bown, mix together beef and pork., In a food processor, process the bread into crumbs, add to meat mixture., Add seasonings and egg, mix well., With wet hands roll mixture into balls., Warm a large saute pan over med. high heat., Add 3-4 tablespoons oil to the pan., Fry the meatballs until nicely browned on all sides., Transfer to a 9 by 13 baking dish., Chop onion and saute with garlic in 1 tbsp oil., Add tomatoes and about 1/2 cup torn basil and simmer 10 minutes., Pour over meatballs., Top with mozzerella and parmesan., Drizzle with olive oil., Bake until cheese is golden brown, about 15-20 minutes., Meanwhile, cook spaghetti according to package, and drain., Serve meatballs with spaghetti.
Danish Pastry
Category: bread
By Cindy

Rich buttery flaky dough that turns pastries into a sinful delight. Worth the effort and extra work involved.

Ingredients:
2 cups unsalted butter, softened
⅔ cup all-purpose flour
2 ½ cups milk
½ cup white sugar
2 teaspoons salt
4 ½ teaspoons active dry yeast
8 cups all-purpose flour
2  eggs
1 teaspoon lemon extract
1 teaspoon almond extract

Directions:
In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Refrigerate. In a large bowl, mix together the dry yeast and 3 cups of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside to rest until double in size. Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes. Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage. To make danishes, roll the dough out to 1/4 inch thickness. The dough can be cut into squares, with a filling placed in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Place danishes on an ungreased baking sheet, and let rise until doubled. Preheat the oven to 450 degrees F (220 degrees C). Danishes can be brushed with egg white for a shiny finish. Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown.

Prep time: 2 hrs
Cook time: 8 mins
Total time: 3 hrs 8 mins
Yields: 3 dozen pastries

Calories: 226
Fat: 11.2 g
Saturated fat: 6.8 g
Carbohydrates: 26.8 g
Sugars: 3.7 g
Dietary fiber: 0.9 g
Protein: 4.3 g
Cholesterol: 36.2 mg
Sodium: 142.4 mg
Classic 100% Whole Wheat Bread


Ingredients:
instant yeast, water, honey, whole wheat flour, salt

Directions:
Mixing: I.
In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl.
Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for "dough" or "manual."]
Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen.
Shaping:
Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log.
Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 hour, or until it's crowned about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.
Baking:
Bake the bread in a preheated 350°F oven for about 40 minutes, tenting it lightly with aluminum foil after 20 minutes.
Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow], or measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf].
Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature.
Way Too Easy French Onion Cauliflower


Ingredients:
cauliflower, sour cream, nutmeg

Directions:
Pre heat oven to 375f (about 200c].
Discard outer leaves and cut out the core, leaving cauliflower whole.
Wash under running water.
Combine soup mix, sour cream and nutmeg, set aside.
Steam cauliflower (bottom down] for about 10-12 minutes until tender-crisp.
With tongs or two forks transfer hot cauliflower to a buttered deep casserole dish (souffle dish is perfect].
Pour sour cream mixture over cauliflower.
Bake for about 15 minutes.
Cherry Cream Pie


Ingredients:
cream cheese, powdered sugar, vanilla, cherry pie filling

Directions:
Cream first three ingredients together. Blend until smooth.
Add 1 cup whipped cream.
Pour into pie shell.
Pour can of cherry filling over the top and refrigerate until ready to serve. About an hour.
Dill Pickle Salsa
Category: appetizers-and-snacks
By duboo

Dill pickles are probably my greatest food vice, with a good salsa being a close second. Why not combine them?

Ingredients:
1 (28 ounce) can crushed tomatoes
1 cup diced dill pickles, or more to taste
½ cup finely chopped onion
¼ cup dill pickle juice
¼ cup chopped fresh cilantro
1  jalapeno pepper, finely chopped
1  lime, juiced
1 teaspoon white sugar
½ teaspoon salt
½ teaspoon red pepper flakes
¼ teaspoon chili powder
¼ teaspoon ground cumin
¼ teaspoon ground black pepper

Directions:
Mix crushed tomatoes, diced dill pickles, chopped onion, dill pickle juice, cilantro, jalapeno pepper, lime juice, sugar, salt, red pepper flakes, chili powder, cumin, and black pepper together in a bowl. Cover bowl with plastic wrap and refrigerate 24 hours.

Prep time: 20 mins
Total time: 1 day
Yields: 6 servings

Calories: 60.5
Fat: 0.6 g
Saturated fat: 0.1 g
Carbohydrates: 14.2 g
Sugars: 1.9 g
Dietary fiber: 3.6 g
Protein: 2.7 g
Sodium: 674.9 mg
Shrimp Fettuccine


Ingredients:
butter, flour, onion, green onions, garlic, salt, pepper, parsley, parmesan cheese, sharp cheddar cheese, white wine, shrimp, zucchini

Directions:
Melt butter.
Add flour and blend.
Add wine, salt, pepper, seasoning, garlic, parsley, and zucchini.
Cook on Med fire for 15 minutes, stirring frequently.
Cook fettuccine according to directions (drain].
Add shrimp and cream to butter mixture and simmer until shrimp are cooked (about 12 minutes].
Mix shrimp mixture with fettuccine.
Add green onions, parmesan, and cheddar.
Cook on low and stir until cheese is melted.
Serve while hot.
Chinese Crunch Salad


Ingredients:
napa cabbage, green onions, butter, sesame seeds, red wine vinegar, sugar, soy sauce, salt, pepper

Directions:
Toss cabbage and green onions together.
Melt butter in large skillet.
In the melted butter, brown the crumbled ramen with sesame seeds and almonds, being careful not to burn them.
Cool.
Keep dressing and noodles separate until ready to serve.
Toss all ingredients together just before serving.
NOTE: You can also add chopped cooked chicken or mandarin oranges if desired.
Funfetti® Birthday Cookies
Category: desserts
By Eatsleepinspire

These are the best birthday cookies out there. They look, taste, and feel like a cookie. These are perfect for kids and adults alike! Delicious!

Ingredients:
1 (15.25 ounce) package cake mix with candy bits (such as Pillsbury® Funfetti®), or more to taste
2  eggs
⅓ cup vegetable oil
⅓ cup confectioners' sugar
5 tablespoons multicolored candy sprinkles

Directions:
Preheat oven to 375 degrees F (190 degrees C). Mix cake mix, eggs, and vegetable oil together in a large bowl to form a dough. Combine confectioners' sugar and sprinkles together in a small bowl. Shape dough into 1-inch balls and roll each in the confectioners' sugar mixture. Arrange cookie balls on baking sheets. Bake in the preheated oven until tops are golden, about 6 minutes. Cool on the baking sheets, about 5 minutes, before transferring to a wire rack to cool completely.

Prep time: 10 mins
Cook time: 6 mins
Total time: 21 mins
Yields: 2 dozen cookies

Calories: 123.7
Fat: 5.5 g
Saturated fat: 1.3 g
Carbohydrates: 17.7 g
Sugars: 11.8 g
Protein: 1.3 g
Cholesterol: 15.5 mg
Sodium: 115.7 mg
German Pickled Beet Salad (Vegan)


Ingredients:
beets, sea salt, red wine, apple cider vinegar, onion, whole cloves, coriander powder, whole black peppercorns, olive oil

Directions:
Cut the tops off the beets, leaving about 1" of the stem intact.  Scrub the beets well then add them to a large pot with enough cold water to cover them by about 2".  Add 1 tsp of the salt and bring to a boil.  Once the boiling point is reached, reduce heat to low and cover the pot.  Simmer until the beets show little resistance when pierced with the tip of a sharp knife.  This may only take 30 minutes for young beets, much longer for more mature ones.  Keep them consistently covered with water.
Once cooked, drain the beets, reserving a small amount of the cooking liquid (about 1/4 cup]. (You may or may not need this later on, so don't worry if you forget].
When the beets are cool enough to handle, slip off the skins and then cut them crosswise into 1/8" slices.  Place them in a deep glass or ceramic bowl.
In a medium saucepan bring the red wine, vinegar, onion, cloves, coriander, peppercorns and remaining 1 tsp of salt to a boil.  Immediately pour over the beets.  It should cover them, if not, add more wine.
Cool to room temperature then cover well and refrigerate for at least 24 hours.
Before serving discard the whole cloves and peppercorns.  Beat the olive oil and horseradish together in a small bowl and add to the beets.  Mix gently but thoroughly.  If you think the sauce is going to be too thick, you can now use that reserved cooking liquid to thin things down (beat in with the olive oil and horseradish], or use a bit of plain water.
Cheesy Mexican Chicken & Rice


Ingredients:
Cheese Whiz, chicken breasts, chicken tenderloins, red onion, green bell pepper, red bell pepper, yellow bell pepper, tomatoes, milk, salt, rice

Directions:
Dice onions and cut chicken into bite-sized pieces. In a large skillet, cook in the oil until the chicken is white and fully cooked.
Chop the bell peppers and tomatoes into bite-sized pieces and place in a large pot. Mix in the chicken, Cheese Whiz, cream of chicken soup, and salt.
Cook on medium-low, stirring frequently, until mixture is heated through. It's ready to eat as soon as it's hot enough, but you may want to simmer it longer if you prefer less-crunchy pepper pieces.
Cook the rice. I find that 2 cups of water and 2 cups of rice need about 2-1/2 minutes in my microwave, then 2 or 3 more minutes to sit and steam.
Serve chicken/cheese mixture over rice. You can break up tortilla chips on top or use them to scoop it up.
Seafood Artichoke Dip


Ingredients:
butter, garlic clove, lemon juice, cream cheese, Tabasco sauce, parmesan cheese, artichoke hearts, onion, fresh parsley, mayonnaise, colby-monterey jack cheese, baby shrimp

Directions:
Preheat oven to 350*., Melt butter. Stir in onion, garlic and parsley., Cook till onion is tender., Add cream cheese, and colby jack cheese, and keep on low heat until creamy., Add other ingredients, except crab and shrimp, and mix well., Pour into large oven proof serving dish and fold in crab meat and baby shrimp., Top with colby jack cheese and sprinkle parmesan., Bake until bubbly and hot., Sprinkle with fresh parsley before serving.
Caleen's Patio Rice Salad


Ingredients:
cooked rice, dill pickles, onion, monterey jack cheese, smoked ham, mayonnaise

Directions:
Mix all ingredients together, except for frozen peas., Add peas last to avoid smashing.
Diy Coconut Milk


Ingredients:
water, vanilla extract, stevia

Directions:
Soak coconut in water for 1-2 hours (do not discard water].
In a Vita-Mix, combine coconut, water, vanilla and stevia and process on highest speed.
Strain liquid through a fine mesh paint strainer bag, discarding solids.
Serve.
Banana Bran Zucchini Bread
Category: bread
By smiithh

This is extremely moist and gets you fiber from not only fruits AND veggies, but bran AND whole wheat too! It is truly a guilt free comfort food, and because it is low fat, it is even yummier the day after. Feel free to cut down on the sugar or maple syrup by personal preference.

Ingredients:
¼ cup canned pumpkin
1  very ripe banana, mashed
1  egg
2  egg whites
1 cup maple syrup
⅓ cup raw sugar, such as turbinado or demerara
1 tablespoon vanilla extract
2 cups grated unpeeled zucchini
2 cups whole wheat pastry flour
1 cup unprocessed bran
1 teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon ground allspice

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan. Stir together the pumpkin, banana, egg, and egg whites in a large bowl. Beat in maple syrup, sugar, and vanilla; the batter should be a bit frothy. Stir in zucchini; set aside. Mix flour, bran, salt, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and allspice in a separate bowl. Gradually add the flour mixture to the zucchini mixture, stirring just to moisten all ingredients. Over-mixing the batter will make it tough. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool completely before cutting into squares.

Prep time: 30 mins
Cook time: 50 mins
Total time: 3 hrs 20 mins
Yields: 1 -9x13 inch loaf

Calories: 109.5
Fat: 0.6 g
Saturated fat: 0.1 g
Carbohydrates: 24.6 g
Sugars: 13.7 g
Dietary fiber: 2.7 g
Protein: 2.8 g
Cholesterol: 9.3 mg
Sodium: 205.9 mg
Pan Roasted Salmon Steaks With Sherry Vinegar- Honey Glaze


Ingredients:
salmon steaks, sherry wine vinegar, Dijon mustard, honey, dried ancho chile powder, olive oil

Directions:
Pre-heat oven to 400 degrees.
In a small sauce pan over high heat, reduce the vinegar to 1/4 cup.
In a mixing bowl, combine the vinegar syrup with the mustard, honey and ancho chile powder and season to taste with salt and pepper.
Let mixture rest at room temp, about 30 minute.
Heat the oil in a saute pan until almost smoking.
Brush salmon on both sides with glaze and place in pan.  Cook until lightly golden brown.
Place pan in oven and continue cooking, about 5-6 minute for medium doneness.
Remove from oven and brush again with glaze.
Baked Pompano
Category: seafood
By gomer45

Delicious fall-off-the-bone fish.

Ingredients:
1 cup soy sauce
½ cup rice cooking wine
5 tablespoons olive oil, divided
2 teaspoons hoisin sauce
2 teaspoons fish sauce
2 teaspoons oyster sauce
1  lime, halved
1  shallot, diced
1 (2 inch) piece peeled fresh ginger, diced
1 (1 1/2) pound whole pompano fish, gutted and cleaned
1 teaspoon dried dill, or to taste
salt and ground black pepper to taste
2 cups napa cabbage leaves, or as needed

Directions:
Whisk soy sauce, rice wine, 1 tablespoon olive oil, hoisin sauce, fish sauce, oyster sauce, and juice of 1/2 the lime together in a bowl. Heat 3 tablespoons olive oil in a skillet over medium heat. Cook and stir shallot and ginger until starting to brown, about 2 minutes. Pour in soy sauce mixture; simmer until slightly thickened, 5 to 10 minutes. Score both sides of the pompano in a crosshatch pattern. Pat dry with a paper towel. Season both sides and inside of the pompano with dill, salt, and pepper. Slice remaining 1/2 of the lime and arrange slices inside. Drizzle remaining 1 tablespoon olive oil over pompano; rub over both sides. Layer cabbage leaves in the bottom of a large baking dish; place pompano on top. Pour soy sauce mixture over pompano. Cover baking dish with aluminum foil. Let marinate as oven preheats. Preheat oven to 400 degrees F (200 degrees C). Bake pompano in the preheated oven until fragrant, about 20 minutes. Remove aluminum foil; continue baking until pompano flakes easily with a fork, about 10 minutes more. Peel back skin and lift pompano flesh off the bones using a fork. Transfer to a serving plate.

Prep time: 25 mins
Cook time: 37 mins
Total time: 1 hr 2 mins
Yields: 4 servings

Calories: 532.7
Fat: 33.3 g
Saturated fat: 8.3 g
Carbohydrates: 13.4 g
Sugars: 3.2 g
Dietary fiber: 1.7 g
Protein: 36.8 g
Cholesterol: 85 mg
Sodium: 3998 mg
Vital Spice Mix


Ingredients:
nutritional yeast, dried basil leaves, poppy seed, garlic powder, cayenne powder, celery seeds, caraway seeds

Directions:
Mix all ingredients and store in a jar., Sprinkle on yogurt, cottage cheese, or any vegetable, grain, or salad dish., NOTE: The final 2 T of seeds may be a mix of dill, celery, and/or caraway seeds.
Gina's Lemon Pepper Chicken
Category: meat-and-poultry
By Gina Fillippi

This is actually a very easy and fast dish. I 'came across' this a few years back by just experimenting. Hope you enjoy it as much as I do! It is great with a tossed salad, or with tater tots and a vegetable. Bon Appetit!

Ingredients:
6  skinless, boneless chicken breast halves
1 teaspoon lemon pepper
1 pinch garlic powder
1 teaspoon onion powder

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place chicken in a lightly greased 9x13 inch baking dish. Season with lemon pepper, garlic powder and onion powder to taste. Bake in preheated oven for 15 minutes. Turn over chicken pieces and add more seasoning to taste. Bake for an additional 15 minutes, or until chicken is cooked through and juices run clear.

Yields: 6 servings

Calories: 132.5
Fat: 2.8 g
Saturated fat: 0.8 g
Carbohydrates: 0.5 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 24.6 g
Cholesterol: 67.1 mg
Sodium: 135.7 mg
Summer Squash Soup


Ingredients:
butter, other sweet onion, 2% low-fat milk, fresh thyme, salt, pepper, parmesan cheese

Directions:
Melt butter in a large saucepan over medium heat; add squash and onion.
Cover and cook 13 minutes or until squash and onion are very tender.
Transfer squash mixture to a food processor bowl; puree until smooth.
Return squash mixture to saucepan.
Stir in broth and next 4 ingredients; cook, uncovered, over low heat until horoughly heated.
To serve, ladle 1 cup soup into each of 4 individual serving bowls.
Top soup with Parmesan cheese.