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  • Summer Squash Soup

    1 vote
    Summer Squash Soup
    Prep: 20 min Cook: 15 min Servings: 6
    by Unorthodox Epicure
    8 recipes
    >
    Soup in summer? You bet! Summer Squash Soup is just what you’ve been missing.

    Ingredients

    • 1½ lbs – Summer squash, roughly chopped
    • 1 – Small onion, chopped
    • 2 – Garlic cloves, smashed
    • 2 cups – Vegetable stock*
    • 1 cup – Coconut milk (or Half & Half)
    • 1 TB – Freshly ground black pepper
    • 1 TB – Dried Basil
    • Pinch – Dried Rosemary
    • 2 TB – Vegetable oil
    • Kosher salt, to taste

    Directions

    1. In a large skillet or Dutch oven, heat vegetable oil to medium. Add squash, onion and garlic. Cook, stirring regularly, until onions are translucent and squash is tender — about 10 minutes. Add pepper, Basil and Rosemary; cook for another 5 minutes. Remove from heat. When cool enough to blend, combine squash mixture, 1 cup stock and coconut milk and blend until completely smooth. — Place mixture in saucepan over medium heat. *Add additional 1 cup of stock to desired thickness and bring to a simmer, stirring occasionally.
    2. Season to taste with Kosher salt. Makes 6 servings.
    3. Alternate herbs/add-ins
    4. Replace Basil & Rosemary with 2 tsp dried Dill seeds
    5. Replace Rosemary with 1 tsp dried Fennel seeds
    6. Replace Basil & Rosemary with 3 TB chopped fresh Cilantro
    7. Add – 1 tsp Red Pepper flakes
    8. Top with – Sharp Cheddar
    9. Top with – Pinch of Chile powder (pictured)
    10. Top with – Sour cream
    11. Top with – Chopped roasted red peppers

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