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When Margaret Mallory was a newspaper food editor, winemakers she dined with often shared their recipes. She has added her own touches to this favorite. It's good hot or cold, and works as a starter or for lunch.

Margaret Mallory, Walnut Creek, California
This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 2 quarts; 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 3- to 4-quart pan over medium-high heat, stir oil, onion, carrots, and garlic until onion is limp, 5 to 7 minutes. Stir in white wine and bring to a boil. Pour mixture into a large bowl.

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  • To pan, add broth and vermouth. Place over high heat, cover, and bring to a boil. Add squash. Cover and simmer over low heat until squash is tender when pierced, 10 to 12 minutes.

  • A portion at a time, whirl squash mixture in a blender until smooth. As purèed, add to onion mixture.

  • To serve hot, return soup to pan and stir over high heat until hot, 2 to 3 minutes. To serve cool, chill quickly by nesting pan in ice water; stir frequently until cold, 20 to 25 minutes. If making ahead, cover and chill up to 1 day. Add salt and pepper to taste.

Nutrition Facts

117 calories; calories from fat 27%; protein 4.4g; fat 3.5g; saturated fat 0.8g; carbohydrates 12g; fiber 2.2g; sodium 91mg; cholesterol 2.5mg.
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