Squash Sauce is a squash chowder that is great sauce to compliment white fish or chicken.
Ingredients:
3 cloves of fresh garlic (sliced)
2 large onions (julienne)
3-4 medium summer squash (sliced into rounds)
1 Tbsp. Fresh Thyme (leaves off the stems)
Approximately 2 cups of milk (give or take)
2 Tbsp. low fat margarine
1 cup sliced mushrooms
¼ cup Olive Oil
Salt & Pepper to taste
Directions:
Heat oil in a stock pot over med. High heat. Add garlic and brown. Add fresh thyme. (may want to cover as you add to the hot oil as it will pop). Once popping has stopped stir to mix in flavors.
After about a minute add all other ingredients and bring to a boil. Once boiling, cover and reduce heat to simmer. Stir occasionally. Cook for 10-15 minutes.
When mixture is ready, scoop amounts into blender. Cover blender with a towel for protection of possible spillover of hot soup. Blend/liquefy the contents then pour into a resealable container.
This will keep in the fridge for about a week.
I have not attempted freezing it yet as I never have enough left over!!
It is good as a soup too!
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