Squash and Corn Soup

6 Jack-Be-Little Squashes
2 tbs butter or margarine
1/3 cup chopped onion
2 cups chicken broth
1 cup niblet corn
1/2 cup light cream or half 'n half
1 tbs chopped fresh cilantro, or parsley

Pierce squash several times with fork. Bake in a 350F oven for 35 to 45 minutes, or just until tender, or, Microwave squash on High (100% power for 8 to 12 minutes. Wrap in foil; let stand 5 minutes to finish cooking.) Cut a 3 inch slice from top of each squash; scrape out seeds and strings from squashes and lids.

Carefully scrape out pulp from squashes and lids leaving 1/4 inch thick shells. Reserve shells and lids. In a large skillet melt the butter or margarine; saute onion for 3 minutes. Stir in squash pulp and chicken broth. Bring to boiling; simmer, covered, 2 minutes.

Transfer mixture to a blender or food processor; cover and process until smooth. Return mixture to skillet. Stir in corn, light cream, and chopped cilantro or parsley. Heat 2 minutes more or until heated through. Season to taste with salt and pepper. Ladle soup into squash shells; top with lids to serve.

Makes 6 servings.

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Cajun Country -- New Iberia, Louisiana