Recipe - Classical Swiss And French Squash Soup

1 Onion; peeled and minced
1 teaspoon Butter
1 kg Squash; peeled and cubed
1 l Skim milk
Salt; pepper, nutmeg

Fry onion in butter slowly, until translucent. Add squash, milk, salt.
Bring to a slow boil, simmer until squash is very tender. Blend with a hand
blender until smooth. Season with pepper and nutmeg. Serve.

Notes:

1. A nice variation is squash curried soup: Add a tsp or 2 of curry to the
butter and fry with the onion, proceed as usual (omit nutmeg).

2. You can make this into a complete meal by adding cooked, peeled shrimp
to the curried variation. Add the shrimp to the blended soup, go on cooking
for a few minutes till shrimp is heated through.

3. If you don't like milk that much, you can substitute up to One half liter
milk with vegetable or chicken broth. Soup will be less creamy, though.

Posted to Digest eatlf.v097.n223 by Nathalie Chiva
nathalie.chiva@ci.unil.ch on Sep 5, 1997