Pepper Squash SoupPrep: 20 min Cook: 15 min Servings: 8by Micheline120 recipes>
This soup is creamy, velvety, tasty and could be served as an entrée for a special meal and occasion.
- 1/3 cup butter
- 1 large onion, sliced
- 1 large pepper squash, seeded, cut-up (leave the skin on, this will give the soup, green little speckles)
- 2 1/4 cups chicken stock
- 1 1/2 cups milk
- 1 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp celery salt
- 1 1/2 cup 15% or 18% cooking or liquid cream
- 1 1/2 tbsp freshly chopped parsley
- Melt the butter and cook the onion at low temperature on the stovetop for 3 minutes until translucent (do not brown). Cut-up and cook 1 pepper squash with the skin on in water about 15 minutes or until soft and fully cooked. PurÃ©e the pepper squash in the food processor with the chicken stock, milk, salt, pepper and celery salt in small batches. Pour each batch in a dutch oven or saucepan, cover and let simmer for 5 to 7 minutes. Add the cream, parsley and let it warm up on low heat. DO NOT BOIL. Serve immediately with fresh bread.
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