Yield: 1 servings
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1. Cut the ends off squash, and cut into ¼-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) From: anitaepler@... - AnitaEpler at eWorld Submitted By SAM LEFKOWITZ On 10-21-95