This is a soup I decided to make (quick and easy) in order to recycle the pulp of the squash I cored and stuffed. Normally, the traditional use of the pulp in Lebanese households is to make fritters. I used an old recipe given to me by my cousin who lived in Paris and it worked wonderfully. It is extremely easy and super tasty.
Cream of squash soupJoumana Accad Mediterranean, Middle Eastern February 12, 2021 Soups, Soup, cream, milk, cream cheese, leeks,
Prep Time: 30 minutes
Cook Time: 30 minutes
1 1/2 lbs of squash (or squash pulp collected after coring), shredded or diced
2 leeks, sliced (make sure to dislodge the sand in between the layers of leaves)
1 8-oz package cream cheese (Philadelphia or similar brand)
1 quart chicken stock (can replace with one chicken bouillon cube)
3 or 4 tablespoons butter or oil to fry the veggies
salt, pepper to taste
Aleppo pepper to sprinkle on top (optional)
Extra cheese to sprinkle on top like parmesan or gruyere (optional)
- Fry the leeks in the soup pot in butter or oil until tenderized, about 10 minutes. Add the squash and stir-fry some more another 10 minutes. Add the chicken stock and bring to a simmer. Let the soup simmer gently 20 to 30 minutes, then add the cream cheese in chunks. Stir and allow the cheese to melt. Season the soup and taste to adjust. Puree in a blender till smooth. Serve.
Note: The cream cheese can be substituted for 1 (or up to 2) cup of heavy whipping cream.
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