I am going to share my recipe for Squash soup. I made this last year after having a tooth pulled and wanted something with some flavour to it. This is for Yellow Crook Neck Summer Squash. Slice squash into discs...about same as if you were going to batter fry or a little thicker. Dice onion. You need about 1/4 as much onion as you have squash. Cover squash and onion with water just covering. Add 1 Tbsp butter for every 2-3 cups of squash. Salt and pepper to taste. If adding salt be sure to add before cooking, not after its done. Boil uncovered(if you boil covered then reduce water to a little under the top of the squash) until the squash has fallen apart. Give a hard stir every now and then to help break them up some. You want the rind part to remain but the seeds and inner to release. It should be a little thinner than a New England clam chowder, but not as thin as a normal soup. If you want to get fancy, add some parsley flakes on top of it in the bowl. Enjoy! This recipe works well with squash of any size, but is excellent when you have some that escaped sight and got too large. It has the added benefit over boiled squash as you are consuming the broth where a lot of the vitamins would be lost otherwise. It also freezes well. I hope you like it as much as I do.
Posted on: Mon, 22 Jul 2013 15:50:49 +0000
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