Servings = 8 | Serving size =about 2 cups
This recipe can be multiplied by 2.
This recipe keeps well for about 3 4 days in the refrigerator
1 tsp - extra virgin olive oil
2 medium - white onions (peeled and diced)
2 lbs - yellow squash (chopped)
1 lbs - carrots (peeled and shredded)
1/2 cups - white wine
1 quart - water
1 tsp - dried marjoram
1/2 tsp - salt
2 cups - 2% milk
Heat the olive oil in a stock pot over medium heat. Place the onions in the pot and cook until translucent. Stir frequently and do not allow to brown.
Add the squash, carrots and wine and cook for about 5 minutes stirring frequently.
Add the water and white wine. Increase heat to high. Bring to a boil for about 2 minutes and then reduce the heat to medium-low and allow the vegetables to simmer.
Cook until the carrots are tender (about 25 to 30 minutes).
Use a stick blender to puree or puree in a blender in two to three cup batches adding part of the marjoram and salt to each batch.
Allow the soup to cool and then add the milk and stir to blend well. Chill at least 3 hours.
May be served hot or cold.