Creamed Squash Soup
This is one of my all time favorites! Perfect for a balmy fall or winter day. Eat it by itself for a light lunch or have it as a first course for dinner with a warm roast. It is as simple as it gets and soo yummy! Naturally gluten free.
Prep time: 20 minutes
Ingredients:
Squash makes a perfect harvest time meal
2 medium to large zucchini (about 6-8 in. long , 1 in. diameter)
2 medium to large potatoes (I use 1 1/2 to 2 russet potatoes)
1/2 cup milk or cream
4 oz. white cheddar cheese (diced)
2 tbs. olive oil
salt and pepper to taste
Directions:
1. peel potaotes and zicchini
2. dice potatoes into 1/2 inch by 1/2 inch squares
3. in a pot add potatoes into boiling water and boil until tender (about 10-13 minutes)
3. while potatoes are boiling cut zucchini into rounds
4. heat a medium saute pan and add 2 tbs. olive oil. Saute zucchini until tender.
5. drain potatoes of water. reserving 1/2 cup of “potato water”
6. in the pot, add the zucchini to the drained potatoes. Add the white cheddar (diced) to the pot along with the milk.
7. With a stick blender/hand blender (you can also add all ingredients to a blender if you do not have a stick blender), puree zucchini, potatoes and cheese until smooth. If the consistency is that of mashed potatoes, add some of the “potatoe water” until it is more of a puree.
8. Add salt to taste and sprinkle with fresh ground pepper when serving.
Enjoy…and remember to enjoy other in season vegetables and fruits.
