I’ve made winter squash soup many times, but not summer squash soup. How will it turn out? It was great, and I used the squash, shallots, carrots and fresh herbs from the garden.
An immersion blender purees this soup nicely, but you could use a standard blender as well. Be careful when blending hot liquids!
Summer Squash Soup
4-6 cups rough diced summer squash – crooked neck, zucchini, whatever you have on hand.
2 small shallots chopped
2 small carrots (or 1 large) chopped
1 small hot chili (optional)
1-2 tbs olive oil
4 cups or more of vegetable stock (enough to barely cover the squash in the pot)
1 tbs basil chopped
1 tsp oregano chopped
Salt & pepper to taste
Sour cream (optional)
Prep all the vegetables.
Put a soup pot over medium high heat. Add olive oil.
Add shallots, carrots (and chili) to oil, cook stirring often for about 3 minutes, until shallots are translucent but not browned. Add a generous pinch of salt.
Add squash and continue to cook about 5 minutes.
Add enough vegetable broth to just cover the squash. Bring to a boil, then reduce heat and simmer for about 1/2 hour or until the carrots are very tender.
Remove from heat, add basil and oregano.
Using the immersion blender, blend the squash/broth mixture until smooth. If using a regular blender work in batches, moving blended soup to another pot.
Check and adjust seasonings. It took a bit of salt.
Serve with crusty bread, a dollop of sour cream (or plain yogurt), garnish with basil leaves.
This was quite delicious! I’m pretty sure it would be good chilled as well. It is surprisingly thick without the use of any extra starches. Next time I think a little lemon zest, and a squeeze of lemon will be added. My second (!) bowl I added a dash of vinegar, and it was a wise addition.
Give this a try!
Until next time, Eat Well & Keep Digging!
The Gastronomic Gardener