Ogwissimanabo (yellow squash soup)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Yellow squash, diced |
| 4 | eaches | Shallots, with tops, chopped |
| 1 | quart | Water |
| 2 | tablespoons | Maple syrup |
| 5 | slices | Cucumber (1/2\" thick) |
| 1 | tablespoon | Salt |
| ¼ | teaspoon | Black pepper |
Directions
Place the squash, shallots, water & syrup into a large soup pot & simmer for 40 minutes, until the squash is tender. Add the cucumbers.
Pit everything into a large bowl & mash until it forms a thick, creamy paste (or use a blender).
Put the mixture back into the soup pot & season with salt & pepper.
Simmer for 5 to 10 minutes.
Bernard Assiniwi, "Indian Recipes" Submitted By MARK SATTERLY On 09-02-95
Related recipes
- Baby yellow squash
- Chilled curried yellow squash soup
- Cream of yellow squash and morel mushroom soup
- Creamy squash soup
- Ginger squash soup
- Miso - squash soup
- Puree of yellow squash soup
- Sautéed yellow squash
- Spicy squash soup
- Squash and ginger soup
- Squash and orange soup
- Squash blossom soup
- Squash soup
- Squash soup (dried squash)
- Summer squash soup
- Sweet squash soup
- Winter squash soup
- Yellow squash
- Zucchini & yellow squash soup
- Zucchini and yellow squash soup