Photo by Fotolia/Mara Zemgaliete
This squash soup improves in flavor after a day or two, so it's perfect for making ahead.
Ingredients
- 6 tablespoons unsalted butter
- 6 tablespoons flour
- 2-1/2 quarts cold vegetable stock
- 1-1/2 pounds shredded raw squash (shredded on the large holes of a vegetable shredder)
- Salt and freshly grated pepper to taste
- Toasted pieces of crusty country style bread
- Chopped chives, parsley, marjoram or savory
Directions
- In a deep stewing pan heat the butter and when it begins to foam, add the flour, stirring until the roux attains a light, peanut-brown color.
- Add the cold stock and whisk well to incorporate the roux into the liquid. Once the stock is hot, add the grated raw squash and cook until tender (about 20 minutes).
- Add the seasonings to taste and serve with irregular pieces of toasted bread. Scatter freshly chopped herbs over the top just before serving.
- Note: This recipe is adapted from Pennsylvania Dutch Geriewwenesupp (“grated” soup) in William Woys Weaver’s As American as Shoofly Pie, published by the University of Pennsylvania Press and available online from the Press, Amazon.com and other online booksellers.
- Author: William Woys Weaver
