Cream of Squash
In the autumn when fresh squash hit the market this is a recipe that I really enjoy.
1 squash 3 to 4 lbs.
1 large white onion
3 Tbsp. extra virgin olive oil
salt to taste
1. In a pan heat the oil and add the chopped onion. Cook them until soft.
2. Meanwhile clean the squash removing the skin, seeds and then cutting it into pieces not larger than 1 inch.
3. Add the squash to the onions long with a good pinch of salt and 1 to 2 cups water.
4. Cook the squash covered at a medium heat mixing occasionally. It should take about 15 to 20 minutes to cook the squash.
5. If the squash gets too dry add a little water.
6. When cooked blend it with a hand blender or in a food processor. You should get a nice cream from it. If you want to make it a little creamier add 1/4 milk.
This is a very simply recipe, but I caution you that it only turns out well if you have a nice sweet squash. If you don't have the right squash it simply wont' be good. You can also substitute the onion with leeks and it will taste sweeter.
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