Monday, January 02, 2012
Simple Squash Chowder
3 large zucchini
3 med yellow summer squash
6 cups water
2 - 3 tsp veggie bouillion granules
pinch or two of black pepper and cayenne
2 cloves garlic, minced
1 tsp salt (I used Adobo seasoning)
1 tsp Herbes de Provence
1 cup milk, cream or nondairy milk (I used almond milk)
Cut the squash in quarters length-wise, then chop into think slices. Put in soup pot. Add water and all other ingredients except milk. Bring to a boil, then simmer for half an hour, until the squash is very soft. Remove from heat and taste for salt. Using a large spoon, mash some of the squash against the side of the pot, then stir in milk.
Serve with a salad and crusty bread. 2 points+ when made with almond milk per 3 cups.