Creamy Squash Soup Recipe
Ingredients
| 2-1/2 to 3 cups diced yellow or banana squash | ||
| Onion | 1/2 Cup (16 tbs), diced | |
| Celery | 1/2 Cup (16 tbs), diced | |
| Carrot | 2 Tablespoon, diced | |
| Dried basil | 1 Teaspoon, crumbled | |
| 1/4 teaspoon each sugar and white pepper | ||
| 1/8 teaspoon each ground cloves and mace | ||
| Salt | 1/2 Teaspoon | |
| Butter | 2 Tablespoon | |
| Chicken stock | 1/2 Cup (16 tbs) | |
| Half and Half | 1 Cup (16 tbs) | |
| Heavy cream | 1/2 Cup (16 tbs) | |
| Paprika | ||
| Minced fresh chives | ||
Directions
Cook and stir vegetables, herbs and seasonings in butter 10 minutes.
Add stock, cover, bring to boil, lower heat and simmer until vegetables are tender.Puree, add creams and heat; do not boil.
Cool, chill and adjust seasonings.
Sprinkle with paprika and chives.
Add stock, cover, bring to boil, lower heat and simmer until vegetables are tender.Puree, add creams and heat; do not boil.
Cool, chill and adjust seasonings.
Sprinkle with paprika and chives.
Chef
