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Golden Mustard Squash Soup


When you want a soup that’s a bit different… sophisticated, this one fits the bill. Some onion garlic croutons in a bowl on the table are a pleasant addition to just about any pureed soup.


Prepare the Golden Mustard Squash Soup

1. Melt margarine in a large frying pan over low heat.
2. Add the chopped onion, carrot, and celery and sauté about 10 minutes, stirring occasionally.
3. Add the chicken and beef stocks, squash, and potato.
4. Raise the heat and bring to a simmer. Cover pan. Simmer for about 30 minutes until the mixture is very tender.
5. Transfer the mixture to a food processor and puree until smooth. Stir in topping, mustard, and nutmeg (if using), and then salt and pepper, to taste. Refrigerate.
6. Adjust seasoning to taste. Garnish with carrot and chives just before serving. Serve cold.


Photography and Styling by Chavi Feldman

Food Prep by Chaya Ruchie Schwartz