Ingredients
| Quantity | Ingredients |
|---|---|
| 2 tbsp | vegetable oil |
| 1 | onion, chopped |
| 1 clove | garlic, minced |
| 4 cups | cubed peeled squash (fresh or frozen) |
| 3 cups | chicken stock |
| 1 | bay leaf |
| 1/2 cup | 2% milk |
| 1/2 tsp | each salt and nutmeg |
| 1/4 tsp | black pepper |
Directions
1. In large saucepan, heat oil over medium heat; cook onion and garlic, covered, until onions are softened, about 5 minutes. 2. Add squash, chicken stock and bay leaf. Bring to boil; reduce heat and simmer, covered, for 20 to 30 minutes or until squash is very tender. Discard bay leaf. 3. In blender or food processor, pur�e soup, in batches, until smooth. Stir in milk, salt, nutmeg and pepper. Taste and add more salt if necessary. 4. Soups can be refrigerated in airtight container for up to 2 days. Or freeze in individual servings or large container for up to 2 months.
Source: The Lactose-Free Family Cookbook by Jan Main, Macmillan Canada, 1996