Simplest Squash Soup

by Ken and Anja
(Basel, Switzerland)

Wonderful taste with the most basic ingredients! We are lucky enough here in Basel, Switzerland, to have both an organic dairy and a "Kürbis-Bauernhof" (Pumpkin and Squash Farm) nearby.

Two quarts milk
One medium-small buttercup squash or similar variety, 2-3 lbs. whole

Heat the milk in a large saucepan without a cover, bringing just to a simmer, or it will boil over.

Meanwhile, wash squash and remove stem, flower end and imperfections, leaving most of skin on. Quarter the squash and remove seeds (an ice cream scoop works well).

Boil the squash pieces in the milk until soft, about 20 minutes.

Purée, one-half of squash and milk mixture at a time, in a blender for one minute.

The squash soup should be smooth, with a pleasant foam atop. Serve and enjoy!