Yellow Squash Soup
Author: Cissy Mathews
Recipe type: Soup
- 1 stick butter
- 1 large onion, chopped
- 2 medium baking potatoes, peeled and sliced
- 2 carrots, sliced ( I used pre-cut carrots 2 cups)
- 4 cups yellow squash, sliced about 8 squash
- 3 tablespoons flour
- 3 cups Chicken broth
- Salt and Pepper to taste
- ¼ teaspoon red (cayenne) pepper or to taste
- 1 cup whipping cream or 1 can coconut milk
- ½ teaspoon nutmeg
- Paprika for garnish
- In a 4-quart saucepan, melt butter.
- Add onion, saute until wilted and transparent, about 5 minutes
- Add potatoes, carrots and squash; toss to coat with butter
- Add flour all at once; stir to combine
- Cook over medium heat 3 to 4 minutes, stirring
- Slowly stir in broth
- Season to taste with salt and cayenne pepper
- Cover, cook until all vegetables are fork tender, about 45 minutes.
- Puree soup in batches in blender, food processor or with Immersion Hand Blender in the pot.
- When all soup has been pureed, return to soup pot.
- Stir in cream or coconut milk. Taste for seasonings, adjust if necessary.
- Heat through.
- Stir in nutmeg; cook 3 to 4 minutes.
- To Serve:
- Ladle hot soup in bowls. Sprinkle paprika onto of soup and use spoon to gently stir through soup creating an attractive marbled pattern.
- To Store: Soup may be frozen up to 1 month.
Recipe by Tidbits of Joy at https://tidbitsofjoy.com/?p=8973
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