Servings: 8 servings
- 1/3 cup butter
- 1 large onion, sliced
- 1 large pepper squash, seeded, cut-up (leave the skin on, this will give the soup, green little speckles)
- 2 1/4 cups chicken stock
- 1 1/2 cups milk
- 1 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp celery salt
- 1 1/2 cup 15% or 18% cooking or liquid cream
- 1 1/2 tbsp freshly chopped parsley
- Melt the butter and cook the onion at low temperature on the stove top for 3 minutes until translucent (do not brown).
- Cut-up and cook 1 pepper squash with the skin on in water about 15 minutes or until soft and fully cooked.
- Puree the pepper squash in the food processor with the chicken stock, milk, salt, pepper and celery salt in small batches.
- Pour each batch in a dutch oven or saucepan, cover and let simmer for 5 to 7 minutes.
- Add the cream, parsley and let it warm up on low heat. DO NOT BOIL. Serve immediately with fresh bread.
Questions? Comments? Email me at heather (at) smallchangelife (dot) org or drop by my Facebook page and leave me a message, leave a comment below or feel free to start up a conversation in the discussion forum.