Food
Squash Soup
By Yankee Magazine|Sep 17 2007|
A light, warm-weather soup.
Yield
Serves 6-8
Ingredients
6 small yellow squash, chopped
2 quarts chicken stock
2 cloves garlic, minced
1/2 teaspoon oregano
1/4 cup chopped parsley
1/2 teaspoon salt
1/2 cup sour cream
Dill
Instructions
Combine squash, stock, garlic, oregano, parsley, and salt in soup kettle. Cover and simmer 15 minutes. Press mixture through food mill. Cool. Stir in sour cream until smooth. Chill. Garnish with fresh dill.
