Yankee Squash Soup

  • 2 medium squash
  • 1 teaspoon salt
  • 1 medium onion
  • ¼ cup butter
  • 2 cups sour cream
  • 2 tablespoons flour
  • s&p to taste
  • vegetable stock

Cut squash in 1 in cubes. Sprinkle with salt. Saute onion in butter at low heat, covered, about 25 min. Add squash and enough stock to cover. Bring to boil. Simmer 30 min. Strain solids. Retain liquid. Puree solids. Combine flour and sour cream. Add to pureed squash with liquids. Add s&p. Do not boil. Add a little nutmeg and a dash of vinegar. Serves 6-8.

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