Squash Soup

Our neighbors had a barnful of squash to give away, along with their pumpkins. (See earlier post.) We took some home. I used two of these squash to make this (invented) soup for supper. Some diners declined to enjoy anything called Squash Soup, but those of us who tried it, liked it. Fresh is best. Crusty, grainy bread would be great with it.

I channeled my friend Ana, who is from Brazil and is always pureeing things into lovely, delicious soups, that look somewhat unfamiliar and foreign to us.

Here is what I did, and it was GOOD.

1 c. chicken broth (from boullion is OK)
1/2 onion, chopped
Cook together in a saucepan until onion is soft.

Add to broth:
salt, pepper, garlic salt (or cook real garlic with the onions and broth), celery salt and nutmeg, to taste (1/4 to 1/2 tsp of each?)

1 1/2 c. cream
Warm until hot but do not boil.

Cook a couple of squash in the microwave, 5-10 minutes until soft. Stab them to release steam before cooking. Cut in half, clean out seeds, and remove meat of squash. Puree hot squash in blender with the hot liquid broth/cream mixture and serve. Dribble with cream, if desired. Ana would be proud.