Date: Sun, 26 Jun 94 15:04:54 PDT
From: firstname.lastname@example.org (Tina Dupart)
Adapted from Mollie Katzen's book, Still Life with Menu
PUREE OF YELLOW SQUASH SOUP
This recipe is designed primarily for yellow crooked-neck squash ( a summer
squash), but in the winter you can substitute for acorn and butternut.
To freeze yellow crooked-neck squash (so you can use it later in the
winter), 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-lb.
squash. Chop it into small piecesk and steam or boil until tender. Drain
well. Then simply follow the recipe, biginning with step 2, substituting
this cooked winter squash for the yellow crooked neck.
1 lb. yellow crooked-neck squash ( approx. 6 small ones)
2 cups chopped onion
1 clove garlic, sliced
1/2 tsp dried thyme (or 2 tsp. minced fresh thyme)
1/2 tsp dried sage
1/2 tsp dried basil ( or 1 to 2 tbsp minced fresh basil) ( I used 2 tbsp
fresh basil -I am glad I did!)
1 tsp salt
1 tbsp unbleached white flour ( I bet wheat flour would be even better)
1/2 cup dry white wine
2 cups milk ( I used 1% WestSoy, Vanilla)
freshly ground black pepper
2 tsp water
1 small red bell pepper, cut in thin strips
1 clove garlic, minced
minced chives, (I use green onion tops)
Directions: in original form but with my comments.
1) Cut the end off the squash, and peel if the skin looks looks suspicious
in any way. Then cut the squash into 1/4 inch slices and set aside. (I used
2) In a large saucepan or a Dutch oven (I used a non-stick pan because I
ommitted butter), begin sauteing onions and garlic over medium
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 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 if 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 it's cool
enough to puree.
5) Puree the soup with the milk in a food processor or blender, and return
it to a kettle. At this point, you may choose to strain the soup through a
fine strainer or a sieve to get a smoother texture. (I don't think this is
necessary at all) Adjust the seasonings. Add black pepper to taste.
6) Heat gently just before serving.
7) While the soup is heating, prepare the optional topping.Saute the bell
pepper and garlic in water until just tender. Spoon a little
bit of this into each steaming bowl of soup, and sprinkle with minced
chives. (my water-sauteed bell pepper strips worked just fine)
Prep time: 45 minutes, Yield: 4 to 6 Servings