Almost every summer we have squash coming out of our ears and I'm always looking for ways to use it. We love squash but after awhile....well, it starts to lose its charm.
This year my garden has been less than stellar so I haven't had the over abundance of vegetables that I normally have. I did, however, have enough squash ripe at one time to make soup. This soup is best slightly warm or room temperature so it is easily enjoyed on a hot summer day.
Summer Squash Soup
5 yellow squash
1-1/2 TBSP butter
1/2 onion, chopped
1 clove garlic, chopped
salt and pepper
2 tsp Better Than Bouillon chicken base (or two cubes bouillon)
3/4 cup heavy cream
Steam squash till tender. Put in blender and puree.
Saute onion and garlic in butter till onion is translucent and slightly caramelized.
Add the squash to the onion mixture.
Add chicken base and bring to a boil. After the mixture has reached a boil pour into blender and puree.
Pour pureed mixture into a pan and add cream, heating over medium low heat till warm through. Add salt and pepper to taste.
Depending on the water content in the squash you use you may need to adjust the liquid in the soup. At this point you can thin the soup with more cream or thicken with flour.
Serve the soup with Parmesan cheese and croutons sprinkled over the top.
'til next time...