Squash Soup
A dish that gets its character from cooked squash and milk.
contains glutencontains dairy
Ingredients
US
Metric
- 180 ml cooked squash
- 950 ml milk
- 1 slice onion
- 30 ml butter
- 44 ml flour
- 5 ml salt
- Few grains pepper
- 1 ml celery salt
Make it lactose-friendly
- 1 quart milk → lactose-free milk, oat milk, or almond milk
- 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Rub squash through a sieve before measuring. Scald milk with onion, remove onion, and add milk to squash; season, and bind.
Nutrition (estimated, per serving)
| Calories | 237 |
|---|---|
| Protein | 9.0 g |
| Fat | 13.8 g |
| Carbs | 19.8 g |
| Fiber | 0.9 g |
| Sodium | 697 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States