Please, enjoy these free selected e-recipes. COOKING FOR YOU! invites you to subscribe, and you too can experience an abundance of flavors and health! Thank you and Bon Appetit!

Servings 6

3 lb squash 3 tbsp olive oil Salt and fresh ground pepper 3 thyme sprigs 1 bay leaf 1 quart vegetable stock 1 tbsp heavy cream (optional)

1- Peel, cut squash into 2-inch cubes. Scoop out the seeds and reserve to plant in your garden. 2- Heat 3 tbsp oil in cooking pot, sauté squash on medium heat, stir frequently for 10 minutes. 3- Add vegetable stock, thyme and bay leaf. Then stir, and bring to a boil. 4- Season with salt and pepper and cover, lower heat on medium-low, simmer for about 40 minutes or until tender - stir occasionally. 5- Pick out and discard the thyme sprigs and bay leaf. Working in batches, transfer the soup to a blender or food processor and puree until thick and creamy mixture. Transfer the Veloute to a clean saucepan. Stir in the heavy cream and verify the seasoning

Bon appétit!

Servings 6

Bon appétit!