Cream of Squash Soup
This soup could also be made with zucchini or broccoli.
- 1 1/2 pounds yellow summer squash
- 2 tablespoons butter
- 1 medium onion, sliced
- 1/4 lemon, sliced, seeds removed
- 1/4 cup flour
- 6 cups chicken broth
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 3 to 4 grinds of fresh nutmeg or dash of ground nutmeg
- 1 cup heavy cream
Wash and trim squash. Slice, reserving 8 very thin slices for garnish. In a large saucepan, melt butter; gently saute onion and lemon. Sprinkle with flour and cook slowly, stirring, until flour is absorbed. Add chicken broth gradually, then sliced squash, salt and pepper. Simmer for 1 hour. Puree soup in blender or food processor. Add nutmeg. To heat, stir in cream with a wire whisk and cook over low heat. Do not allow to boil. Garnish cream of squash soup with reserved squash slices.
Squash soup serves 8.
Pumpkin Soup Recipe
A wonderful pumpkin soup recipe made with steamed pumpkin, cream or milk, maple syrup, butter, and nutmeg.
- 2 pounds fresh pumpkin, peeled, cut into chunks, seeds removed
- 3 cups milk or half-and-half, scalded
- 1 tablespoon butter
- 2 teaspoons maple syrup
- 1 teaspoon salt
- 1/8 teaspoon nutmeg
Steam the fresh pumpkin until tender; mash or puree. Stir into the hot milk; stir the remaining ingredients. Heat through and serve immediately.
Summer Squash Bake
A summer squash casserole recipe.
- 1/4 cup chopped onions
- 3 tablespoons butter
- 3 hard cooked eggs, chopped
- 3 summer squash, diced, about 3 cups
- 2 eggs, beaten
- 1/3 cup half-and-half
- 1/4 cup soft bread crumbs tossed with 1 tablespoons melted butter
In a saucepan, sauté onion in butter. In a large bowl, combine onions and butter with summer squash and chopped hard cooked eggs. Place squash mixture in a greased 1 1/2-quart casserole. Mix beaten eggs with half-and-half; pour over squash in casserole. Sprinkle top with buttered bread crumbs. Bake at 350° for 30 minutes. Serves 6.
Stuffed Summer Squash
Baked stuffed summer squash recipe, with sausage and onion, along with bread crumbs and seasonings.
- 4 to 6 medium yellow squash
- 4 ounces fresh sausage
- 1 medium onion, chopped
- salt and pepper, to taste
- 2 slices fresh bread, crumbled
- seasoned salt, to taste
Boil squash whole until just tender; remove and carefully split lengthwise. Using a spoon, scoop out pulp, taking care not to break shells. Set pulp aside. Place squash shells in a baking dish.In skillet over medium-high heat, cook sausage with onion. Add salt and pepper to taste; remove from heat. Add squash pulp, bread crumbs, and seasoned salt. Add a little water if the mixture is too dry.Stuff squash shells with the sausage mixture; bake at 375° until browned.
Serves 6 to 8.
Summer Squash Pancakes
- 3 cups grated yellow summer squash or zucchini
- 1/2 teaspoon salt
- 1 tablespoon fresh chopped parsley
- 1 medium clove garlic, minced
- 3/4 cup grated Parmesan cheese
- 1 large egg
- 1 cup biscuit mix
- dash pepper
- milk, as needed
Combine all ingredients in a mixing bowl. Add enough milk as necessary to make a thin pancake-like batter. Drop by spoonfuls onto hot oiled griddle or skillet. Turn over when bottom is golden and cook until browned on both sides.
Kali S Winters