Squash Soup

• 1 package frozen squash (or 2 slices peeled pumpkin, steamed soft and pureed)
• 2 cups milk
• 2 cups heavy cream
• 1 grated white onion
• ½ cup vermicelli (optional)
• 2 T butter
• salt, pepper, minced parsley

Place squash, milk, cream and onion in the top of a double boiler, and simmer for 25 minutes, stirring to mix occasion­ally.

Meanwhile boil the vermicelli for 15 minutes in water to cover. When tender, drain thoroughly and add to the squash puree, together with 2 T butter, season to taste with a little salt and pepper, and serve with a garnish of minced parsley.

Filed under recipes, Vegetables recipes, Gourmet recipes, Soup recipes.
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