Tuesday, September 16, 2008

Summer Squash Soup

On Sunday evening I decided to make something yummy to have for dinner this week while Mr. Prepster is out-of-town for work. I wanted something tasty, healthy and easy to just heat up so Summer Squash Soup was the perfect choice, especially since squash is in season. It's a simple recipe that is quick to prepare compared to most soups.

3 lbs. yellow squash, chopped (5 medium sized squash will do)
1 large onion, diced
2 cloves garlic, minced
4 cups chicken stock
1/2 t salt
1 t white pepper (or more to taste)
1/4 cup butter
2 T vegetable oil
1 cup 2% milk, divided

Heat butter and oil in a large stockpot over medium heat. Add onions and garlic and sautee until soft. Add chicken stock and squash and simmer until squash is tender. Hint: you should easily be able to cut the squash with a wooden spoon. Transfer soup to a blender or food processor in batches and puree with milk. You will have to divide the milk according to how many batches you have to blend - my Cuisinart blender/food processor combo is small to medium in size and I had four batches. Use a large container or bowl to hold the pureed soup while you are blending the remaining batches (this bowl can be reused to serve and/or store the leftover soup later). After all of the soup is pureed, transfer it back into the stockpot. Place over low heat and add salt and pepper. Simmer 5-10 minutes to ensure soup is hot for serving. This recipe serves 10-12 and will keep in the refrigerator for one week. Garnish it with diced zucchini or red peppers for extra flair.

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