Ogwissimanabo (Yellow Squash Soup)
Ogwissimanabo (Yellow Squash Soup) recipe
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
yellow summer squash
diced |
|
| 4 | each |
shallots
with tops, chopped |
*
|
| 1 | quart |
water
|
*
|
| 2 | tablespoons |
maple syrup
|
|
| 5 | slices |
cucumbers
1/2 " thick |
|
| 1 | tablespoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
yellow summer squash
diced |
|
| 4 | each |
shallots
with tops, chopped |
*
|
| 0.9 | l |
water
|
*
|
| 3E+1 | ml |
maple syrup
|
|
| 5 | slices |
cucumbers
1/2 " thick |
|
| 15 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
Directions
Place the squash, shallots, water and syrup into a large soup pot and simmer for 40 minutes, until the squash is tender.
Add the cucumbers.
Pit everything into a large bowl and mash until it forms a thick, creamy paste (or use a blender).
Put the mixture back into the soup pot and season with salt and pepper.
Simmer for 5 to 10 minutes.
