Summer Squash Soup
Wondering what you can do with all that squash growing out in your garden? Well, this recipe is very easy and quite delicious. You serve it with fresh pesto although I'm sure if you don't have the time to make fresh you could use store-bought. The soup can be served either hot or cold and tasted even better the second day. Hope you enjoy!
Serves 4-6
Soup:
1 Tablespoon butter
1 Tablespoon oil
1 large onion, chopped fine
1 garlic clove, minced
2 lbs. summer squash (you can use either yellow squash, zucchini or mexican squash), cut into half moon slices
salt and pepper, to taste
3-4 cups reduced sodium chicken broth (homemade is always better - click here on how to make your own)
Add butter and oil to a large saute pan. Cook onion for about 5 minutes or until softened. Then add the garlic and cook one minute longer. Add the squash, salt and pepper and cook on medium heat for about 5 minutes, then add the chicken broth and cover with lid. Simmer for 20-25 minutes or until squash is very tender. Cool slightly.
Pour soup into a food processor, blender or use a stick blender and pulse until soup is pureed. You may leave some of the soup a little chunky. Just depends on your preference.
Either pour soup back into the saute pan or pot and heat slightly for about 5 minutes or you can serve the soup room temp. Make sure to add a dollop of the pesto on top and enjoy!
Pesto:
2 cups fresh basil, loosely packed
1/3 cup olive oil
1 garlic clove, minced
salt and pepper, to taste
Place the basil and garlic clove in a food processor and pulse until chopped fine. Then slowly add the olive oil until all ingredients are well combined. Season with salt and pepper. Serve on top of the soup.
Soup:
1 Tablespoon butter
1 Tablespoon oil
1 large onion, chopped fine
1 garlic clove, minced
2 lbs. summer squash (you can use either yellow squash, zucchini or mexican squash), cut into half moon slices
salt and pepper, to taste
3-4 cups reduced sodium chicken broth (homemade is always better - click here on how to make your own)
Add butter and oil to a large saute pan. Cook onion for about 5 minutes or until softened. Then add the garlic and cook one minute longer. Add the squash, salt and pepper and cook on medium heat for about 5 minutes, then add the chicken broth and cover with lid. Simmer for 20-25 minutes or until squash is very tender. Cool slightly.
Pour soup into a food processor, blender or use a stick blender and pulse until soup is pureed. You may leave some of the soup a little chunky. Just depends on your preference.
Either pour soup back into the saute pan or pot and heat slightly for about 5 minutes or you can serve the soup room temp. Make sure to add a dollop of the pesto on top and enjoy!
Pesto:
2 cups fresh basil, loosely packed
1/3 cup olive oil
1 garlic clove, minced
salt and pepper, to taste
Place the basil and garlic clove in a food processor and pulse until chopped fine. Then slowly add the olive oil until all ingredients are well combined. Season with salt and pepper. Serve on top of the soup.
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