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California Squash Soup

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Submitted by: Anne Wendel

 

Cooked banana squash is pureed, combined with chicken broth, evaporated milk and Roma tomatoes, and thickened with flour to make this soup. It's served with a garnish of cilantro and roasted pumpkin seeds.
 

Ingredients

  • 4 cups cooked Banana squash
  • 2 cups diced Roma tomatoes
  • 2 cans chicken broth
  • 1 can evaporated milk
  • 1 tsp crushed garlic
  • 3 tbsp. dry parsley flakes
  • 1 cup minced white onion
  • 4 chicken bouillon cubes
  • 2 tbs flour
  • 1/4 cup cold water
  • Salt and pepper to taste
  • 4 sprigs of fresh cilantro
  • 1/4 cup pepitos (roasted pumpkin seeds)

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Method

Puree the cooked Banana squash in a blender for 30 seconds. Combine it and all the other ingredients except the flour and water in a 4-quart saucepan. Heat until almost boiling at medium temperature. Add the flour and cold water (which have been thoroughly mixed together) and cook until the soup thickens. Cook over a low heat for 40 minutes until the flavors have all blended and the tomatoes and onions are tender. Season with salt and pepper. Serve in bowls garnished with cilantro and sprinkled with pumpkin seeds.

 

Notes: You might like to use another kind of squash but I like the flavor of Banana squash. It is faintly nutty and slightly sweet, but the chicken bouillon cubes, salt and pepper offset the sweetness.

 

Number of Servings: 4

 

Submitted by: Anne Wendel ()

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