This is a creamy squash soup that it has been a family favorite as long as I can remember....I like to make it in the fall when the squash becomes available at the farmers market but we enjoy it other times too as I like to freeze a few for the winter. It is quite easy to do. Just place shredded squash into large Ziploc bags and place bags, flat, in the freezer.
Ingredients:
1 large spaghetti (about 3 lb.) squash
1 tsp. salt
1/2 red pepper, chopped
3 tomatoes, chopped
1 tsp. salt
1 small bunch of dill weed, tied with a string
Roux:
2 tbsp. oil
3 tbsp. flour
1/2 tsp. paprika
2 tbsp. minced dill weed
salt and pepper, to taste
Directions:
Wash and peal squash. Cut into halves and remove the seeds, and clean all that mushy stuff... Cut into quarters or even smaller sections that you can easily hold in your hand and using a large grater, shred squash into a large bowl. Sprinkle with 1 teaspoon salt. Set aside for 30 minutes.
Place about 2 or 3 cups of water in a large pot; add peppers, tomatoes, dill bunch, and salt, and cook for 10 minutes or until vegetables are tender.
Add squash to the pot and water, just enough, to cover the squash ( it will release more liquid as it cooks) and continue cooking until squash has become soft, for about 10-15 minutes.
Make a roux from flour and oil. Place oil into a pan and when heated, add flour; Stir on the heat for 1 or 2 minutes (just until starts to lightly brown - watch as it burns quickly); remove from heat; let cool. Add the paprika;stir; cool completely, then slowly add tap cold water while mixing well ( to dissolve any lumps), until it becomes a milky sauce.
Pour into the soup slowly, while stirring the soup with a spoon. Add also the two tablespoons of chopped dill, salt and pepper, to taste, and let soup cook for 2 or 3 more minutes. Remove bunch of dill and discard. Remove from heat. Serve with a tablespoon of sour cream on top.
Makes:8-12 servings
SERVING TIP: Goes great with meat balls. Place 3-4 meat balls in the plate; pour soup over them; Serve. Makes a great and delicious meal!!
Bon appétit/Jo étvágyat/!!
Leia’s Culinary Treasures
Ingredients:
1 large spaghetti (about 3 lb.) squash
1 tsp. salt
1/2 red pepper, chopped
3 tomatoes, chopped
1 tsp. salt
1 small bunch of dill weed, tied with a string
Roux:
2 tbsp. oil
3 tbsp. flour
1/2 tsp. paprika
2 tbsp. minced dill weed
salt and pepper, to taste
Directions:
Wash and peal squash. Cut into halves and remove the seeds, and clean all that mushy stuff... Cut into quarters or even smaller sections that you can easily hold in your hand and using a large grater, shred squash into a large bowl. Sprinkle with 1 teaspoon salt. Set aside for 30 minutes.
Place about 2 or 3 cups of water in a large pot; add peppers, tomatoes, dill bunch, and salt, and cook for 10 minutes or until vegetables are tender.
Add squash to the pot and water, just enough, to cover the squash ( it will release more liquid as it cooks) and continue cooking until squash has become soft, for about 10-15 minutes.
Make a roux from flour and oil. Place oil into a pan and when heated, add flour; Stir on the heat for 1 or 2 minutes (just until starts to lightly brown - watch as it burns quickly); remove from heat; let cool. Add the paprika;stir; cool completely, then slowly add tap cold water while mixing well ( to dissolve any lumps), until it becomes a milky sauce.
Pour into the soup slowly, while stirring the soup with a spoon. Add also the two tablespoons of chopped dill, salt and pepper, to taste, and let soup cook for 2 or 3 more minutes. Remove bunch of dill and discard. Remove from heat. Serve with a tablespoon of sour cream on top.
Makes:8-12 servings
SERVING TIP: Goes great with meat balls. Place 3-4 meat balls in the plate; pour soup over them; Serve. Makes a great and delicious meal!!
Bon appétit/Jo étvágyat/!!
Leia’s Culinary Treasures
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