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Squash Soup

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Ingredients
  Butter 1⁄3 Cup (5.33 tbs)
  Onion 1 Large
  Cooked mashed hubbard squash 3 Cup (48 tbs)
  Chicken stock 2 1⁄4 Cup (36 tbs)
  Milk 1 1⁄2 Cup (24 tbs)
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Celery salt 1⁄4 Teaspoon
  Light cream 1 1⁄2 Cup (24 tbs)
  Chopped parsley 1 1⁄2 Tablespoon
Directions

Melt butter in saucepan.
Add onion and cook gently until transparent, about 3 minutes.
Add mashed squash, chicken stock, milk, salt, pepper and celery salt.
Cover and simmer 15 minutes.
Stir in cream and parsley and bring just to boiling point (do not boil).
Serve immediately.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Braising
Dish: 
Soup

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