Summer Squash Chowder
I spent several weeks desperately trying to come up with some ideas other than zucchini bread for all of the squash I had cropping up, and stumbled upon this recipe. It’s PHENOMENAL, the perfect use for all of the beautiful squash and zucchini that grow in such abundance in the summer time. It’s a very light soup that would be a perfect first course.
Ingredients
Method
- Slice the onions. You may want to use a mandolin if you have one, to avoid tears.
- Chop all of your squash into smallish cubes; about ½ inch square works great.
- Cook the squash and onion in half of the butter until tender.
- Add the stock, some of the remaining butter, and the broccoli. Cover and cook quite a while. I cooked about an hour on simmer just to get everything nice and tender.
- Add the milk and the rest of the butter.
- Make a thin paste with the flour and water (I use Wondra flour for sauces and gravies) and add to the pot to thicken the soup.
- Bring to a boil and stir until thickened. Add salt and pepper to taste.
Nutrition
Notes
I was able to freeze 5 quarts of it.
I had all different sizes of squash, so I took a moderately small one, weighed it, and discovered it to be 5 ounces, so I did 90 ounces of squash.
If you are freezing, be sure the jars sit out for at least a few hours to avoid the jars cracking in the freezer.
Good to know that we both like Nancy Drew & Hardy Boys. my first crushes was Scott Baio and Shaun…