Squash

A Super Soup

Squash ~ A Souper 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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