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Summer Squash Soup Recipe

Guest Author - Caitlin McLeod

Have you been wondering what to do with all the excess squash in your garden? There are many uses for zucchini or yellow summer squash, such as breads, cookies, stews, casseroles, and so on. (If you don’t grow your own, you can get some nice squash at your local farm stand or farmer’s market.) How about making a nice summer soup?

I discovered this delicately luscious soup at a local natural foods market, and immediately set about recreating it. The summer squash keeps it light,
while the addition of basil and cream intensify the flavors and enrich the soup just enough.

Notes: It’s always a good idea to scrub the squash with a vegetable brush to remove any dirt or debris. For the basil leaves, rinse them in water and pat them dry with paper towels or a clean dish towel before cutting. You can prevent your eyes from watering by chilling the onion in the fridge before peeling it.

Summer Squash Soup

2 summer squash (I used one yellow and one zucchini)
1 yellow onion, peeled and diced
¼ to ½ cup roughly chopped basil leaves
½ cup vegetable or chicken stock
¼ to 1/3 cup heavy cream
1-2 Tbsp. olive oil
2-3 Tbsp. butter
salt and pepper to taste

1) Heat olive oil in a large skillet. Add the onion, and sauté until golden and soft, about 8-10 minutes.

2) While the onion is cooking, cut both ends off the squash, then slice into thick slices, about ¼ “ or so. Add the squash to the onions, along with the butter and stock, and simmer until squash is tender, about 5-6 minutes.

3) When the vegetables are soft, turn off the heat and let cool until warm.
Put the vegetables and basil into a blender or food processor, and puree until smooth. Use a little of the cooking liquid at a time.

4) Add the rest of the cooking liquid and the cream, adjust the seasoning with a bit of salt and pepper, and re-heat the soup so it can be served hot.

If you want to make larger quantities of the soup, simple multiply the ingredients by the same amount, ie. double or triple the quantities. Be sure to taste as you go to keep the flavors balanced.

This soup would be good with crackers or bread and cheese, or it is excellent on its own. Enjoy!
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Content copyright © 2014 by Caitlin McLeod. All rights reserved.
This content was written by Caitlin McLeod. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.

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