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  • This Summer Squash Soup is a deliciously creamy soup without the cream. Depending on what you're in the mood for, this soup is great hot, room temperature or chilled. And, it is a meal the little purée-eating foodies in the family can enjoy, too. Serve it alongside some crusty bread and dinner is done.

Ingredients

  • • 2 zucchini, roughly chopped
  • • 2 yellow squash, roughly chopped
  • • 1 red onion, roughly chopped
  • • 5 cups vegetable stock
  • • 1 tablespoon olive oil
  • • 1 teaspoon salt, plus a few pinches for cooking the vegetables
  • • ½ teaspoon pepper
  • • Chili powder to taste
5 (Rated by 3 moms)
PREP TIME 15 Min READY IN 40 Min
COOK TIME 25 Min SERVINGS 4
MAIN INGREDIENT Vegetable
MEAL/COURSE Dinner
TYPE OF DISH Soup and Stew
COOKING METHOD Stove-Top

Preparation

  1. In a large saucepan, heat the oil over medium heat.
  2. Add the onions and a pinch of salt and stir. Sauté for 5 minutes, stirring occasionally.
  3. Add the zucchini and squash and another pinch or two of salt.
  4. Sauté for 3 minutes and add the vegetable stock. Stir and bring up to a simmer for 20 minutes.
  5. Add the spices and purée the mixture using either an immersion blender or a regular blender. Taste and adjust spices as desired.
  6. Chill the soup by pouring it into a large shallow dish or by dividing it into individual portions of around 1¾ cup each.
  7. Cover the soup and place it in the refrigerator for 1-2 hours.
  8. Or, don’t wait and enjoy it right off the stove. ☺

Rating

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2 REVIEWS

What do you think about this recipe?

What a delicious way to enjoy summer's bounty! And I'm sure that it would taste equally delicious with any combination of fresh summer squash.