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SquashA Super Soup
  Many people it seems are afraid of this vegetable.
What do I do with it?
How do I cook it?
What's it taste like?
Will the kids like it?
Aaaaaaaaaaaaaaaah, what to do?
This is what I would call an entry level recipe to the wonderful world of this root veggie.
Try it, you'll like it!
Prep. Time: 15 minutes
Cooking Time: 10 minutes
Serves: 4
Rating ****
Ingredients; 2 c. plain low fat or no fat yogurt.
1 c. skim milk.
1 Tbsp. unsalted butter or margarine.
2 summer squash, trimmed and thinly sliced.
1 onion, cooked, peeled and minced.
1 carrot, cooked, peeled and grated.
3 Tbsps. dry sherry or chicken stock.
3/4 tsp. fresh dill, chopped.
1/2 c. chicken stock.
Instructions;
Combine yogurt and milk in a bowl.
Cover and chill until ready to use.
Melt butter in a heavy non-stick skillet over medium heat.
Sauté your summer veggies (squash), onion and carrot 3 minutes.
Stir in the sherry.
Cover and simmer 6-7 minutes or until veggies are tender.
Purée veggies, dill, and stock in a blender or food processor until smooth.
Pour into a large bowl and cool at least 10 minutes.
Stir in low fat or no fat yogurt and milk, then freeze 15 minutes and serve.
Low fat.
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