Squash Puree

[Ann Brown]

Here is a great way to use up that abundance of zucchini you may grow in your garden.

Squash Puree

6# summer squash, sliced
2 green peppers, sliced
3 large onions, sliced
6 Tbs. butter - add onions and cook 10 minutes
Add 1/4 cup water , squash, green peppers, 3 garlic cloves, 2.25 tsp salt and 0.5 tsp. pepper
Continue cooking 12 to 15 minutes stirring often.
Remove from heat and add 1 cup lightly packed fresh parsley or 1 cup fresh basil.
Puree and freeze. Makes about 5 quarts of puree.

Cold Squash Soup

0.5 Cup yogurt or sour cream
1 pint squash puree
2 cups buttermilk
1 Tbs. lemon juice
1.5 tsp. sugar
0.25 tsp. worcestershire sauce
0.5 tsp. dill
Salt, garlic salt or onion salt to taste.
Chill well before serving.

Ann