INGREDIENTS

INSTRUCTIONS

optional topping:  2 tsp olive oil or butter ( I sauteed the bell
pepper strips down the  McDougall way with 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.  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 my cuisinart) 2) In a large saucepan or a Dutch
oven (I used a non-stick pan because I ommitted butter), begin
sauteing onions and garlic in butter 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 olive oil or butter 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  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.  From:    tdupart@cisco.com (Tina
Dupart) Fatfree Digest [Volume 9  Issue 6] June 27, 1994 Formatted by
Sue Smith, S.Smith34,  TXFT40A@Prodigy.com using MMCONV  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 67
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 586.7mg
Potassium: 154.5mg
Carbohydrates: 10.5g
Fiber: 1.7g
Sugar: 3.7g
Protein: 1.3g