Classical swiss and french squash soup

Yield: 1 Servings

Measure Ingredient
1 \N Onion; peeled and minced
1 teaspoon Butter
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.

Notes:

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

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