Thursday, May 1, 2014

Summer Squash Soup

With summer just around the bend, summer vegetables like tomatoes, squash, and zucchini might likely be finding themselves left on your doorsteps overnight by well-meaning friends and neighbors!  Should you find yourself with an abundance of yellow crookneck squash, here's a really simple but filling and wholesome soup for which you can use them.  6 ingredients, quick and easy.  The original recipe calls for all vegetable or chicken broth, but I substituted half of the liquid with half-and-half to make it a bit creamier.  You'll also want to adjust S&P seasonings to your liking.


2 Tbsp EVOO
1 medium onion (5 oz/142 g), peeled, diced
1 pound (452 g) summer squash, diced
2 heads garlic, roasted (cut off heads of garlic bulbs; place in small microwave-safe dish; place water to cover about 1/3 of the garlic bulbs; drizzle with EVOO & S&P; microwave for about 7 1/2 minutes at 50% power; let cool; squeeze roasted garlic cloves out)
2 1/2 cups (600 ml) vegetable or chicken broth or a combination of broth and half-and-half
1/2 tsp lemon pepper seasoning
S&P to taste

Saute onion, squash, and garlic in olive oil over medium heat until golden, 5-10 minutes, stirring occasionally.

Add broth (and half-and-half, if using).  Simmer about 5 minutes until vegetables are tender.

Place mixture into a blender.  Puree until smooth.  Reheat if necessary.

Recipe Source:  adapted from "Vitamix Creations"

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