Fresh Squash Soup Recipe
Ingredients
| Lean bacon | 1/4 pound, diced | |
| Onion | 1 Large, chopped | |
| Garlic | 2 Clove (5gm), chopped | |
| Yellow squash | 8 Large, sliced | |
| Zucchini | 2 Large, sliced | |
| Chicken broth | 8 Cup (16 tbs) | |
| Cumin | 5 Teaspoon | |
| Oregano | 1 1/2 Teaspoon | |
| Evaporated milk | 4 Cup (16 tbs) | |
| Grated Cheddar cheese | ||
| Chopped green onion | ||
| Pimiento strips | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a large stock pot, brown diced bacon.
Discard all but 2 tablespoons of bacon grease.
Add onion; saute until transparent.
Add garlic, yellow squash, zucchini, chicken broth, and spices.
Bring to a boil.
Reduce heat, simmer covered, for 10 minutes.
Add evaporated milk; heat.
Using a potato masher, coarsely mash squash.
Garnish with grated Cheddar, chopped green onion, and pimiento strips.
May add sliced green chilies, corn, and chicken.
Discard all but 2 tablespoons of bacon grease.
Add onion; saute until transparent.
Add garlic, yellow squash, zucchini, chicken broth, and spices.
Bring to a boil.
Reduce heat, simmer covered, for 10 minutes.
Add evaporated milk; heat.
Using a potato masher, coarsely mash squash.
Garnish with grated Cheddar, chopped green onion, and pimiento strips.
May add sliced green chilies, corn, and chicken.
Chef
