Classical Swiss And French Squash Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | French | 1 | Servings | |
INGREDIENTS
| 1 | Onion, peeled and minced | |
| 1 | t | Butter |
| 1 | kg | Squash, peeled and cubed |
| 1 | Skim milk | |
| Salt, pepper nutmeg |
INSTRUCTIONS
Fry onion in butter slowly, until translucent. Add squash, milk, salt. Bring to a slow boil, simmer until squash is very tender. Blend with a hand blender until smooth. Season with pepper and nutmeg. Serve. Notes A nice variation is squash curried soup: Add a tsp or 2 of curry to the butter and fry with the onion, proceed as usual (omit nutmeg). You can make this into a complete meal by adding cooked, peeled shrimp to the curried variation. Add the shrimp to the blended soup, go on cooking for a few minutes till shrimp is heated through. If you don't like milk that much, you can substitute up to 1/2 liter milk with vegetable or chicken broth. Soup will be less creamy, though. Posted to Digest eat-lf.v097.n223 by Nathalie Chiva <nathalie.chiva@ci.unil.ch> on Sep 5, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 605
Calories From Fat: 69
Total Fat: 8g
Cholesterol: 30.9mg
Sodium: 520.3mg
Potassium: 4405.1mg
Carbohydrates: 93.9g
Fiber: 12.1g
Sugar: 82.9g
Protein: 48.4g