Don't miss another issue…      Subscribe

Puree of Yellow Squash Soup

 
C91d39d67b0d08c7d90c 550
286

Puree of Yellow Squash Soup recipe

Yield

6

servings

Prep

45

min

Cook

40

min

Ready

85

min

Trans-fat Free
 

Ingredients

1 pound yellow crookneck squash
*
2 cups onions
chopped
1 each garlic cloves
sliced
2 tablespoons butter
i ommitted this altogether
½ teaspoon thyme
dried, or 2 tsp. minced fresh thyme
*
½ teaspoon sage
dried
*
½ teaspoon basil
dried, or 1 to 2 tbsp fresh basil
*
2 tablespoons basil
fresh
1 teaspoon salt
1 tablespoon all-purpose flour
white
½ cup white wine
dry
*
2 cups milk
1 x black pepper
freshly ground
*
Optional topping
2 teaspoons olive oil
or butter
1 small sweet red bell peppers
cut in thin strips
1 each garlic cloves
minced
1 x pepitas (pumpkin seeds)
*

Directions

1) Cut the end off the squash, and peel if the skin looks looks suspicious in any way.

Then cut the squash into ¼ inch slices and set aside.

2) In a large saucepan or a Dutch oven begin sautéing onions and garlic in butter over medium heat.

After about 5 minutes, add squash, herbs, and salt.

Stir, cover, and continue to cook about 10 more minutes.

3) Gradually sprinkle in the flour, stirring constantly.

Continue to cook and stir over low heat about 5 minutes.

4) Pour in the white wine, stir briefly, cover, and let simmer 10 to 15 minutes.

(Note: The alcoholic content of the wine dissipates with cooking, and the taste of the wine diminishes gradually. So if you let if cook a little longer at this step, you will get a more subtle result. Just be sure to stir everything up from the bottom from time to time, so it won't stick or scorch.)

Remove from heat, and allow the soup to cool until it's cool enough to puree.

5) Purée the soup with the milk in a food processor or blender, and return it to a kettle.

At this point, you may choose to strain the soup through a fine strainer or a sieve to get a smoother texture.

Adjust the seasonings.

Add black pepper to taste.

6) Heat gently just before serving.

7) While the soup is heating, prepare the optional topping.

Sauté the bell pepper and garlic in olive oil or butter until just tender.

Spoon a little bit of this into each steaming bowl of soup, and sprinkle pumpkin seeds if desired.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 160g (5.6 oz)
Amount per Serving
Calories 18152% of calories from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 685mg 29%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 8%
Sugars g
Protein 11g
Vitamin A 22% Vitamin C 53%
Calcium 18% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
A variety of winter squash: Turban, Hubbard, Carnival (Acorn), Butternut, Spaghetti Squash, Kuri and mini-pumpkins

Winter Squash, Thick Skin, Warts, Weird or Scary but Don’t Be Afraid of this Flavor Packed Nutritional Powerhouse

Autumn is the perfect time of year to try Winter Squash. Unlike the varieties of squash that are available throughout the summer, Winter Squash is known for its hard shell and odd shape. Whether shopping at a Farmer's Market or the grocery store, it's hard to miss the weird shaped vegetables that are now available in abundance.

A blue pumpkin, generally only found at Fall Farmers Markets

At the Fall Market: Squash, Apples and Blue Pumpkins?

The rich colors of autumn are captured in the gorgeous produce that is available at fall farmers markets across the country. Delicious fruits and vegetables such as pumpkins, squash, apples, pears, plums, corn and sweet potatoes are coming into season.

More breaking news

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2020 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed