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Cream of Squash Soup

User Rating4.0 out of 5 (2 Reviews)  Write a Review

By , About.com Guide

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.

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4 out of 5 4 out of 5
I made a half batch of this!July 08, 2009By msbright
"I didn't have the nutmeg so I didn't use it. It is a thick tasty soup. I served cornmeal muffins with it. Don't over do the lemon, a little goes a long way. Great to have a new way to help use all that squash from the garden! I intend to freeze some of the soup, I think it will freeze perfectly. As a garnish I added fresh parmasen cheese. It was great."
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