Total Calories: 4,274
1 Prepare the broth if necessary. Then, peel the squash and remove the seeds. Cut into 1-inch pieces.
2 Pour the oil into a large pot. Add the garlic and crushed red pepper. Cook, stirring frequently, over medium heat until the garlic is lightly golden, about 2 minutes. Stir in the squash and salt to taste.
3 Add the broth and bring to a simmer. Cover and cook 35 minutes or until the squash is very soft.
4 With a slotted spoon, transfer the squash to a food processor or blender and puree until smooth. Return the puree to the pot with the broth. Bring the soup back to a simmer and cook 5 minutes. Add a little water if the soup is too thick.
5 Add salt to taste. Stir in the parsley. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
"I must say this is the best recipe software I have ever owned."
"Your DVO cookbook software saves me time and money!"
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
My favorite is the Cook'n Recipe App.