Home Cooking Recipes
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Summer Squash Soup
Chef:  Gwen Pease - Castleton, NY          Category:  Side Dishes

Ingredients:
1 cup yellow straight neck squash, chopped
1 cup zucchini squash, chopped
2 stalks celery with leaves, chopped
1 large onion, chopped
1 cup water
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups V8 Juice or tomato juice, chilled
1 cup oyster crackers











Directions: Place squash, celery, onion, water, salt and pepper in 2 quart saucepan. Boil one to three minutes. Cover. Allow to cool to room temperature. Place 1/2 cup juice in each of four soup bowls. Add ladle full of first mixture to each bowl. Do not stir. Garnis

Notes: Good summer soup. May be served hot.

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