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Squash Soup - Paulette in Memphis Recipe

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This recipe for Squash Soup - Paulette in Memphis is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 - 3½ lbs. yellow squash, diced
3 c. diced onions
1 c. finely diced celery
¼ c. diced carrots
4 Tbsp.. butter
2 T.. dried basil
1¼ qts. Chicken broth
1 pint half and half
1 c. heavy cream
¼ tsp. ground cloves
¼ tsp. nutmeg
½ tsp. white pepper
1 tsp. salt
½ tsp. sugar
Directions:
Directions:
Cook vegetables in basil and butter about 10 minutes, stirring constantly. Add chicken broth, then cover and bring to boil. Simmer until vegetables are tender. Puree mixture in a blender, then return to the pot and add half and half and heavy cream. Heat but do not boil. Add remaining seasonings and stir well. Garnish with a dash of nutmeg in the center of the soup. Serves 6 to 8 NOTE: This soup may be served hot or cold.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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