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| Creamy Italian Squash Soup |
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1/4 C olive oil |
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4 cloves fresh garlic, minced |
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1 1/2 lbs summer squash, cut into 1-inch cubes |
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1 medium potato, cut into 1-inch cubes |
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4 C reduced-sodium chicken broth, vegetable broth or water |
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1 tsp. dried basil, or 2 tablespoons chopped fresh basil |
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1 tsp. salt |
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1 tsp. freshly ground pepper |
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1 (14 1/2 to 15 oz) can crushed tomatoes |
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Water (1 tomato can's worth) |
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Freshly grated Parmesan cheese, optional |
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Heat olive oil over medium-high heat in a wide, deep pot. When the oil is hot, add garlic and cook until barely golden, about 1 minute. Add squash and increase heat to high. Cook 10 minutes, stirring occasionally, until squash is quite soft and may be browning. The garlic might get quite brown; that's fine.
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Add potato, broth, basil (if using dried), salt and pepper. Add tomatoes, then fill the can with water and add it to the pan. Bring the mixture to a boil, then lower heat to simmer, cooking about 20 minutes, or until the potatoes are tender. Blend in batches in a blender until smooth. If using fresh basil, cut it into ribbons and stir into soup just before serving.
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Serve hot or cold. Top hot soup with Parmesan cheese; snip fresh basil or chives over cold soup. Serve with hot cornbread or rolls.
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| | Approximate values per serving (using reduced-sodium chicken broth; excludes cheese): 213 calories, 14 g fat, 0 cholesterol, 15 g protein, 19 g carbohydrates, 5 g fiber, 1,224 mg sodium, 49 percent calories from fat.
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recipe from: Gannett News Service, 8/08/04
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