Classical Swiss and French Squash Soup

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Classical Swiss and French Squash Soup Ingredients

1 Onion; peeled and minced	1 l Skim milk
1 ts Butter	Salt; pepper, nutmeg
1 kg Squash; peeled and cubed

Instructions for Classical Swiss and French Squash Soup

Fry onion in butter slowly, until translucent. Add squash, milk, salt. Bring to a slow boil, simmer until squash is very tender. Blend with a hand blender until smooth. Season with pepper and nutmeg. Serve. Notes: 1. A nice variation is squash curried soup: Add a tsp or 2 of curry to the butter and fry with the onion, proceed as usual (omit nutmeg). 2. You can make this into a complete meal by adding cooked, peeled shrimp to the curried variation. Add the shrimp to the blended soup, go on cooking for a few minutes till shrimp is heated through. 3. If you dont like milk that much, you can substitute up to 1/2 liter milk with vegetable or chicken broth. Soup will be less creamy, though. Posted to Digest eat-lf.v097.n223 by Nathalie Chiva on Sep 5, 1997

Main Ingredient: SoupCuisine: French

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