Summer Squash Soup
- maryamsettle
- Jun 6, 2022
- 2 min read
If you're like me and love to take advantage of all the delicious seasonal veggies of summertime, then you'll love this light summery soup that incorporates some veggies that you might have laying around. I know that sometimes it can be hard to find fun new ways to use up all that garden fresh yellow squash! If you bought a bunch of squash in a farmer's market shopping spree and now have more than you know what to do with, use it to make this soup! This dish can be served hot, or cold like Gazpacho and you can even adjust the ingredients to jazz it up to your liking. For instance, add jalapeño to the roasted veggies for a little spice, or a dash of cayenne when seasoning. Here's how I make it:
Ingredients:
4-5 Summer squash, chopped
4 Cups chicken or vegetable broth
1 Large onion, roughly chopped
1 Head of garlic or at least 8 cloves
1 Large potato baking potato sized or equivalent amount of small potatoes (peel if thick skinned) roughly chopped
1 Cup of corn ( I roasted whole cobs and then cut the corn off because that's what I had, but any corn will do)
Olive oil a few drizzles to coat veggies
Juice of one lemon
1/2 cup cream, whole milk or coconut milk
Salt and Pepper to taste
1 to 2 Teaspoons thyme
1 to 2 Teaspoon garlic powder
1 to 2 Teaspoon onion powder
Directions:
Place all your veggies on a lined baking sheet
Drizzle with olive oil
Sprinkle with salt, pepper and seasonings
Bake at 400 degrees for 30-40 minutes or until veggies are roasted and tender
Transfer to blender and puree
Add broth to a large pot
Add vegetable puree to broth and simmer over a medium heat
Whisk well to combine
Add the juice of one lemon and cream
Taste for seasonings and adjust as needed. I added more salt, pepper and a little more thyme
Simmer for about 10-20 minutes, stirring occasionally
Serve once ingredients are combined and heated through
Enjoy!
Click on the link below to watch me make this step by step :
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