STRAIGHTNECK SQUASH CREAM
– 1 ½ pounds Straightneck Squash – 2 tablespoons of butter
– 1 medium onion (sliced)
– ¼ lemon (sliced, seeds removed)
– ¼ cup flour
– 6 cups chicken broth or vegetable broth
– 1 teaspoon of salt
– ¼ teaspoon white pepper
– 3 to 4 grinds of fresh nutmeg or a dash of ground nutmeg
– 1 cup heavy cream
Wash the Straightneck Squash and slice.
In a large saucepan, melt the butter. Slowly saute onion and lemon until the onion is translucent.
Sprinkle with flour and cook slowly, stirring, until flour is absorbed.
Add chicken or vegetable broth gradually, followed by the sliced squash, salt, and pepper. Simmer for 1 hour.
Puree soup in a blender or food processor. Add nutmeg.
Put the pureed soup back in the saucepan. Whisk in the cream and cook over low heat until hot. Do not allow the soup to boil.
Garnish the soup with Parmesan cheese, if desired. Or garnish with chopped parsley, bacon, or chives.