Puree of Yellow Squash Soup
| Yield: | 4 Servings |
| Categories: | Fat-Free, Soups |
| 1 | lb | Yellow crooked-neck squash ( |
| Approx 6 small ones) | ||
| 2 | c | Chopped onion |
| 1 | Clove garlic, sliced | |
| 2 | tb | Butter ( I ommitted this |
| Altogether) | ||
| 1/2 | ts | Dried thyme (or 2 tsp. |
| Minced fresh thyme) | ||
| 1/2 | ts | Dried sage |
| 1/2 | ts | Dried basil ( or 1 to 2 tbsp |
| Minced fresh basil) ( I used | ||
| 2 | Tbsp | |
| Fresh basil -I am glad I | ||
| Did!) | ||
| 1 | ts | Salt |
| 1 | tb | Unbleached white flour ( I |
| Bet wheat flour would be | ||
| Even better) | ||
| 1/2 | c | Dry white wine |
| 2 | c | Milk ( I used 1% WestSoy, |
| Vanilla) | ||
| Freshly ground black pepper |
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