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Creamy Squash Soup Recipe
2 Tbs olive oil
2 - 3 cloves garlic, finely chopped
1 medium onion, finely chopped
1 bay (laurel) leaf
1 1/2 lbs yellow crook-neck squash, cut into 1-inch (3 cm) pieces
1/2 cup long-grain rice
2 - 3 oz Parmesan rinds
4 cups chicken broth or water
1 tsp lemon juice
Salt and freshly ground pepper to taste
For the garnish (optional):
1/4 cup whole fresh oregano leaves
1 1/2 cup cherry or grape tomatoes, halved
2 Tbs olive oil
Heat the oil in a large pot over moderate heat and saute the garlic, onion, and bay leaf until the onion is tender but not brown, for about 5 minutes.
Add the squash, rice, Parmesan rinds, and chicken broth
and bring to a boil.
Simmer covered for 30 minutes.
Remove the bay leaf and cheese rinds and puree in an electric food processor or blender.
Add the lemon juice, season with salt and pepper, and pour into individual serving bowls.
Toss the (optional) garnish ingredients together and add a generous portion to each bowl if desired.
Serves 4 to 6.
source: Vernalalisa's Party Menus
Please feel free to modify these recipes for any dietary needs or special diets.
Recipes || Desserts || Entrees || Salads || Soups || Vegetarian
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