Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Puree of Yellow Squash Soup




Source of Recipe


Adapted from Mollie Katzen's Still Life with Menu


List of Ingredients




1 pound yellow squash (crookneck) -- about 6 small ones
2 C chopped onion
2 med. cloves garlic, minced
cooking spray
2 tsp. minced fresh thyme (or 1/2 t dried)
2 tsp. fresh sage, chopped (or 1/2 t dried)
1 to 2 tsp. minced fresh basil (or 1/2 t dried)
1 tsp. salt
1 T unbleached white flour
1/2 C dry white wine
2 C skim milk
freshly ground black pepper


Recipe




1. Cut the ends off squash, and cut into 1/4-inch slices. Set aside
2. In a large saucepan or Dutch oven, begin to saute onions and garlic in the cooking spray, over medium low heat. After about 5 minutes, add squash, herbs, and salt. Stir, cover, and cook about 10 minutes more.
3. Gradually sprinkle the flour, stirring constantly. Continue to stir over low heat for 5 minutes.
4. Pour in wine, stir briefly, COVER and let simmer at least 20 minutes, stirring carefully every 5 minutes. Remove from heat and allow the soup to cool enough to puree it. (Don't cheat on the time, you'll end up with winey soup!)
5. Puree the soup with milk in a food processor until smooth (I needed to use two batches - A) and return it to soup pot. Adjust the seasonings, and add black pepper to taste
6. Heat -gently- just before serving

(I think it's worth using fresh herbs, just in principle. Even more reason: leaving out the butter and high-fat milk makes this soup bland if you use the dry herbs. Incidentally, I'm not a big squash eater, but this is SO YUMMY, I'll certainly make it for every day - A)