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.

Ingredients
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

Preparation

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.