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Thursday, August 21, 2008

Scallop Squash Soup


Scallop squash and Zucchini from our garden are yielding fairly well. Stuffed Scallop Squash was a great way to enjoy the summer flavor. But, since I like creamy soups, I decided to make a scallop squash soup a few days ago.

Procedure is very simple: grate some scallop squash and zucchini, pressure cook it with some onions and garlic and chicken/vegetable stock, mash or puree, add some evaporated milk and simmer till thickened a bit.

2 medium scallop squash, grated
2 medium zucchini, grated
3-4 cloves of garlic
1 medium onion sliced
salt to taste
chicken/vegetable bullion - 1 or 2 cubes per taste
1 Tbsp Madras curry powder
¼ cup evaporated milk

  1. place all but evaporated milk and curry powder in a pressure cooker with enough water and cook till mushy
  2. open the cooker and mash with potato masher or puree in a food processor till smooth
  3. place the puree in a pot and allow to simmer, adding evaporated milk and curry powder
  4. adjust salt to taste; garnish with chopped chives or scallions or even some grated cheese of your choice

This scallop squash soup can be served warm or cold.


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  • At 7:16 AM, Blogger Cynthia said…

    That soups looks so good and in that black bowl, sophisticated.


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