Got to Be NC
Recipe by: Lisa Prince

Squash Soup

Emily Betts shared this recipe with me last year and it is delicious.  To cut down on the cooking time, you can cook on medium heat for approximately 30 minutes or until ingredients are tender.  This soup is also great to ladle over pasta and sprinkle with fresh herbs.

Servings: 8
Cook Time: Prep Time: 15 minutes; Total Time: 1 hour and 30 minutes
Meal Type: Entree
NC Ingredients: Squash

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Ingredients

1
1/2 pounds yellow summer squash
2
tablespoons butter
1
medium onion, sliced
1/4
lemon, sliced, seeds removed
1/4
cup flour
6
cups chicken broth
1
teaspoon salt
1/4
teaspoon white pepper
3
to 4 grinds of fresh nutmeg or dash of ground nutmeg
1
cup heavy cream

Directions

Wash and trim squash.

Slice, reserving 8 very thin slices for garnish.

In a large saucepan, melt butter; gently sauté onion and lemon. Sprinkle with flour and cook slowly, stirring, until flour is absorbed.

Add chicken broth gradually, then sliced squash, salt and pepper.

Simmer for 1 hour.

Remove lemon slices.

Puree soup in blender or food processor.

Add nutmeg.

To heat, stir in cream with a wire whisk and cook over low heat. Do not allow to boil.

Garnish cream of squash soup with reserved squash slices and croutons.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.