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Dave's Garden Cookbook: Sherried Cream of Squash Soup

The 2001 Dave's Garden Cookbook

Sherried Cream of Squash Soup

By woodspirit1

Category: Soups and sandwiches

Leftover yellow squash
3 cups chicken broth
2 TBSP. sugar
1/4 tsp. nutmeg
1/2 tsp. tarragon
1 Pint half and half
1 TBSP. corn starch
salt and pepper to taste
1/2 cup sherry

Boil squash in the chicken broth. Remove the squash and blend; return to the broth. Add the sugar, tarragon and nutmeg. Dissolve the corn starch in the half and half, turn the heat down and slowly whisk in the half and half mix. Add the salt and pepper to taste and barely simmer for 2 minutes. Add the sherry last, stirring as you drizzle it in. You may serve this with a dollop of sour cream on top.

  Extra Notes  
Working at a restaurant, we always had leftover yellow squash. This was an amazing way to use it up in a elegant way. The taste is amazing, not like anything you've ever tasted with squash in it. I suspect this could be done with pumpkin also.

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