Still Life: Puree Of Yellow Squash Soup

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* Exported from MasterCook *

 

Puree Of Yellow Squash Soup

 

Recipe By : Still Life with Menu (1994), Mollie Katzen, page 25

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound yellow squash

(approximately 6 small ones)

2 cups chopped onion

2 medium clove garlic -- minced

1 tablespoon butter or olive oil -- up to 2 tablespoons

1/2 teaspoon dried thyme

(or 2 teaspoons minced fresh thyme)

1/2 teaspoon dried sage

1/2 teaspoon dried basil

(or 1 to 2 tablespoons minced fresh

basil)

1 teaspoon salt

1 tablespoon unbleached white flour

1/2 cup dry white wine -- (optional)

2 cups milk -- (lowfat or soy okay)

freshly ground black pepper

***OPTIONAL TOPPING***

1 small red bell pepper

cut in thin strips

1 clove garlic -- minced

2 teaspoons olive oil or butter

minced chives

 

Preparation time: 45 minutes. Yield: 4 to 6 servings.

 

This recipe is designed primarily for yellow crookneck squash, which is

available from early summer through early fall. But the soup can be made

year round either from frozen yellow squash or from winter squash (acorn or

butternut).

 

To freeze yellow squash, cut the squash into 1/4-inch slices, and drop into

a saucepan of boiling water for 3 minutes. Drain and cool. Then wrap

airtight in a plastic bag or container and freeze.

 

To use acorn or butternut squash in this recipe, peel and seed a 1-pound

squash. Chop it into small pieces, and steam or boil until tender. Drain

well. Then simply follow the recipe, beginning with step 2, substituting

this cooked winter squash for the yellow crookneck.

 

1. Cut the end off the squash, and peel if the skin looks suspicious in

any way. Then cut the squash into 1/4-inch slices and set aside.

 

2. In a large saucepan or a Dutch oven, begin sauteing onions and garlic

in butter or oil over medium-low heat. After about 5 minutes, add squash,

herbs, and salt. Stir, cover, and continue to cook about 10 more minutes.

 

3. Gradually sprinkle in the flour, stirring constantly. Continue to cook

and stir over low heat about 5 minutes.

 

4. Pour in the optional white wine, stir briefly, cover, and let simmer 10

to 15 minutes. (NOTE: the alcoholic content of the wine dissipates with

cooking, and the taste of the wine diminishes gradually. So if you let it

cook a little longer at this step, you will get a more subtle result. Just

be sure to stir everything up from the bottom from time to time, so it

won't stick or scorch.) Remove from heat, and allow the soup to cool until

its cool enough to puree.

 

5. Puree the soup with the milk in a food processor or blender, and return

it to a soup pot. (At this point, you may choose to strain the soup

through a fine strainer or a sieve to get a. smoother texture.) Adjust

the seasonings. Add black pepper to taste.

 

6. Heat gently just before serving.

 

7. While the soup is heating, prepare (or don't) the optional

topping. Saute the bell pepper and garlic in olive oil or butter until

just tender. Spoon a little bit of this into each steaming bowl of soup,

and sprinkle with minced chives.

 

 

 

 

 

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