Summer Squash Soup
- Active Time 20m
- Total Time 20m
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 parboiled first.
- 1/2 cup butter
- 20-24 small yellow summer squash (crookneck or straight), sliced
- 1 clove garlic, minced
- 2 large onions, chopped
- 10 ounces 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 constantly.
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.
nutrition information per serving
116 calories; 6g total fat; 16mg cholesterol; 43mg sodium; 12g carbohydrates; 4g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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