Phil’s Squash Soup

(Makes 6 Servings)

1 small onion, diced

1 cup dry white wine, broth or water

1 pound yellow squash, diced    (approx. 4 cups)

2 cups okra in bite size pieces

2 medium potatoes, diced (if desired, peel)

2 cloves crushed/pressed garlic

1 tablespoon butter

¼ cup chopped fresh basil

2 tablespoon olive oil

Sea salt and white pepper to taste

1 quart Imagine Foods Butternut Squash Soup or homemade butternut squash base.  (May be purchased from Zoolies.)

2 cups okra (in bite size pieces) or creamed corn

1 bell pepper – green or red






·        Sauté onion, squash, potatoes, bell pepper and garlic in oil and butter in heavy soup pot until softened; Do not brown but cook until the mixture is dry and starts to stick to the pot.  Reduce the heat and add the wine or broth then simmer until potatoes are tender, about 10 minutes.    

·        Add the butternut squash soup base, corn or okra, basil, salt and pepper and simmer for 30 minutes.

·         Suggestion:  Make the butternut squash soup base by peeling and cooking the butternut squash, 1 small onion, a dash of nutmeg, a dash ground cloves and a dash of cinnamon in 3 cups water until tender and then puree in blender until smooth.