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Summer Squash Soup

Source: Preserving Fruits and Vegetables
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Makes 4 quarts (Serves 16)
Any squash or pumpkin can be used in this recipe but some of the tougher varieties have to be peeled, cut into chunks, and par-boiled first.
1/2 cup butter
20-24 small yellow summer squash  (crookneck or straight) , sliced
1 clove garlic, minced
2 large onions, chopped
10 oz. broccoli, chopped
3-4 tablespoons all-purpose flour
2 cups whole or skim milk
pinch of fresh thyme
2 cups chicken stock
Melt the butter in a skillet, and sauté the squash, garlic, and onions until limp. Add the broccoli and cook until it is also soft and limp.

Mix in the flour, being careful not to let the mixture burn. When well combined and cooked slightly, remove from heat and gradually add the milk and thyme, mixing will.

Return to heat and stir in the stock. Cook until thickened, then reduce heat to low and simmer for 5 minutes. Serve immediately, or freeze.

DO-AHEAD TIPS: Pack for the freezer in clean containers. Seal tightly, label, and place in the freezer for up to 2 months. To serve, thaw in the refrigerator and heat gently, stirring occasionally, or thaw and heat in a microwave oven.

Serving size = 1 cup

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 quarts (Serves 16)
Calories: 116
Fat. Total: 6g
Fiber: 4g
Carbohydrates, Total: 12g
Sodium: 43mg
% Cal. from Fat: 47%
Cholesterol: 16mg
Protein: 4g
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