Cream of Squash Soup
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Description: Calls for onion, garlic, yellow squash, and chicken broth.
RecipeSource: Cream Of Squash Soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * Cream Of Squash Soup Recipe By : The Southern Living Cookbook, 1987, 8487-0709-5 Serving Size : 5 Preparation Time :0:00 Categories : Squash Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small onion -- minced 1 clove garlic -- minced 3 tablespoons butter or margarine -- melted 1 1/2 pounds yellow squash -- thinly sliced 10 3/4 ounces canned chicken broth -- undiluted 2/3 cup water 1/2 cup half-and-half 1/4 teaspoon white pepper chopped fresh parsley Sauté onion and garlic in butter in a Dutch oven. Stir in squash, chicken broth, and water; cover and simmer 15 minutes or until squash is tender. Spoon mixture into container of an electric blender, and process until smooth. Return squash mixture to Dutch oven; stir in half-and-half and pepper. Cook over low heat, stirring constantly, until well heated. Serve hot or chilled. Garnish with parsley. Yield: 5 cups. Busted by Gail Shermeyer <[email protected]> Notes: Cream of Squash Soup is a good make-ahead choice, as the flavor actually improves after a day of chilling. It can be served hot or cold to complement the season you serve it. - - - - - - - - - - - - - - - - - -
Size: 1399 chars
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