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
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|Serving Size: 1 Serving (3093g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 68 (9%)|
|Amt Per Serving||% DV|
|Total Fat 7.6g||10 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 51.9mg||16 %|
|Sodium 1113mg||38 %|
|Potassium 3467.2mg||91 %|
|Total Carbohydrate 101.3g||30 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 101.3g|
|Protein 71g||101 %|
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Calories per serving: 765
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