Tuesday, June 15, 2010

Summer Squash Soup

I came up with this quick, simple soup to showcase the bounty of summer squash we get here in Memphis.

1 medium onion, diced
approximately 2 lbs of yellow squash, end trimmed and sliced
2-3 cups of vegetable broth
sea salt
lemon zest
fresh herbs for garnish

Warm about 1 Tablespoon of olive oil in a dutch oven and add onions, squash and a bit of salt. Sauté until onions are soft. Add enough vegetable broth to cover the veggies and season a bit with salt and pepper. Cover and simmer until squash and onions are very soft, almost falling apart (about 15 minutes). Blend it all up with an immersion blender. Add more broth or water to thin to desired consistency. Add some lemon zest (I put in about a teaspoon) and more salt and pepper to taste. Top with fresh basil and parsley, or whatever you have on hand. Small diced tomatoes are also great on top.

This is a very light, fresh soup, just right for summer. It may even be good served chilled or room temperature. Adding a little cream or milk would make it a little bit richer. The thickness was pretty good for Graham, but when I need to thicken it up a bit to stay on his spoon, I just add baby rice cereal.

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