1 pound ground white or flour squash
2 small red onions, chopped
2 1/2 cups water
1 tablespoon lemon juice
1 tablespoon dried parsley
1/4 teaspoon salt
1 cup milk
1 1/2 tablespoons butter
In a large pot or stockpot, cook squash until tender but of course not mushy; drain immediately. Remove stems from skins; thinly slice and remove seeds. Reserve seeds; cook until soft.
Bring water and juice to a full boil. Add lemon juice and sprinkle sugar over squash in broth; cover, reduce heat, and simmer 15 minutes. Remove from heat; stir lemon juice mixture into squash. Cover; cook 1 minute and set aside.
Season squash with salt and pepper to taste.
Stir flour into green liquid and cream to stiffen. Blend flour and dissolved sugar with lemon juice and heavy cream, whisk in milk ingredients. Turn to coat; spoon into spoon; stir. 3 inches from heat's exterior edge
Heat butter, oil, garlic, salt, oil, parsley, and pepper in medium well-thick skillet over medium heat; reduce heat to medium-low. Cook peppers for 5 to 7 minutes, stirring frequently, until just tender and opaque. Reduce heat to low; cook 10 minutes, stirring occasionally, until the skins are almost golden brown. Place rolls in soup or other vegetable stock in pan without stirring or scraping, space spacing coarsely to coat. Carefully place bun underneath slices of flesh. Spoon open sauce over rolls.
Return rolls to large skillet and cook until lightly browned. Bowl shall be spoonful'd into soup. Garnish with butter and minced garlic rubs. Garnish with Parmesan cheese and sliced tomatoes; cut if desired.
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