Squash Soup
Cooked squash sieved smooth and let down with warm milk — a five-minute soup if you have squash left from the day before. Celery salt gives it a savoury edge against the sweetness.
Ingredients
- cooked squash — 180 g
- milk — 1 l
- onion — 1 slice
- butter — 2 tbsp
- all-purpose flour — 3 tbsp
- salt — 1 tsp
- celery salt — 0.25 tsp
- black pepper — 1 pinch
Instructions
- Press the cooked squash through a sieve, then measure it.
- Warm the milk with the onion slice until it steams, and take the onion out.
- Stir the milk into the squash purée a little at a time.
- Melt the butter in a small pan, stir in the flour and cook for a minute without colouring.
- Whisk the butter and flour into the soup and simmer until it thickens slightly.
- Season with salt, celery salt and pepper, and serve hot.