1 1/4 lbs squash (scrape the flesh from the peel after cooking - you should have 1 1/2 cups)
1/4 tsp ground ginger or ground nutmeg
1 1/2 cups chickeh broth
1 tbs margarine or butter
1 tbs flour
1/8 tsp salt
dash pepper
1 cup milk, half and half, or light cream

In a blender or food processor, combine cooked vegetable and 1/4 cup of the chicken broth. Cover and blend or process about 1 minute or until smooth. Set aside.

In a medium saucepan melt margarine or butter. Stir in flour, seasonings, salt, and pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly. Cook 1 minute more. Stir in vegetable mixture and remaining broth. Cook and stir until heated through. If necessary, stir in additional milk to make of desired consistency. Season to taste with salt and pepper.

Makes about 3 1/2 cups (3 or 4 side dish servings)

(from Better Homes and Gardens New Cookbook)
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