10,000 Vinyasas

Here’s a Thanksgiving tradition at my house (actually, my parents’, which is where Turkey Day takes place since time immemorial), that I started when I dug the recipe out of the newspaper (back when we had a newspaper). Now, it seems that most of the family expects me to appear with it, so here goes:

Almond Squash Soup

4 tablespoons butter
1/2 medium yellow onion, diced
1 leek, white part only, diced
1 small carrot, diced
1/2 stalk celery, diced
2 cloves garlic, diced
4 ounces (1 stick) butter
1/2 cup flour
4 medium yellow squash, diced into 3/4 inch pieces
1 1/2 tablespoons rosemary, minced
5 cups chicken stock
1/4 cup toasted almonds
1 cup half and half, or as needed
salt and pepper to taste

Melt 4 tablespoons butter in medium sized pan, then add onion, leek, carrot, celery and garlic, and saute gently until tender, about 8-10 minutes.
While vegetables are cooking, make a roux. Melt 4 ounces butter in separate pan, add flour, stirring in well. Cook over low heat, stirring frequently, about 8 minutes. Remove roux from heat and set aside until needed.
When vegetables are tender, add squash and saute 8 more minutes. Add rosemary and stock, and bring mixture to a boil. Add prepared roux, stir to blend, and allow mixture to cook and thicken about 5 minutes.
Remove from heat and puree in blender, along with toasted almonds, until smooth. Heat half and half and add to soup until desired consistency is reached. Season with salt and pepper as desired.
Yield: 8 servings

I modify this recipe somewhat, depending upon (yes!) what I have in the kitchen. Also, in the past I’ve used skim milk instead of half and half and whole milk. I think the flavor doesn’t suffer.