Yield: 1 Servings
|1 \N||Onion; peeled and minced|
|1 kilograms||Squash; peeled and cubed|
|1 litre||Skim milk|
|\N \N||Salt; pepper, nutmeg|
Fry onion in butter slowly, until translucent. Add squash, milk, salt.
Bring to a slow boil, simmer until squash is very tender. Blend with a hand blender until smooth. Season with pepper and nutmeg. Serve.
1. A nice variation is squash curried soup: Add a tsp or 2 of curry to the butter and fry with the onion, proceed as usual (omit nutmeg).
2. You can make this into a complete meal by adding cooked, peeled shrimp to the curried variation. Add the shrimp to the blended soup, go on cooking for a few minutes till shrimp is heated through.
3. If you don't like milk that much, you can substitute up to ½ liter milk with vegetable or chicken broth. Soup will be less creamy, though.
Posted to Digest eat-lf.v097.n223 by Nathalie Chiva <nathalie.chiva@...> on Sep 5, 1997