(This soup could also be made with zucchini or broccoli.
Prep Time: 5 minutes
Cook Time: 1 hour
Ingredients:
- 1 1/2 pounds yellow summer squash
- 2 tablespoons butter
- 1 medium onion, sliced
- 1/4 lemon, sliced, seeds removed
- 1/4 cup flour
- 6 cups chicken broth
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 3 to 4 grinds of fresh nutmeg or dash of ground nutmeg
- 1 cup heavy cream
Preparation:
Wash and trim squash. Slice, reserving 8 very thin slices for garnish. In a large saucepan, melt butter; gently saute onion and lemon. Sprinkle with flour and cook slowly, stirring, until flour is absorbed. Add chicken broth gradually, then sliced squash, salt and pepper. Simmer for 1 hour. Puree soup in blender or food processor. Add nutmeg. To heat, stir in cream with a wire whisk and cook over low heat. Do not allow to
boil. Garnish cream of squash soup with reserved squash slices.
Squash soup serves 8.
Squash soup serves 8.
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