Summer Squash Recipes Soup

In a large saucepan, saute squash and onions in butter until tender. Before serving mix the sour cream into the soup.

Recipe Heidi Swanson’s Summer Squash Soup with Coconut

Add cilantro and lemon juice to the pot.

Summer squash recipes soup. Add optional garnishes such as sour cream, croutons and fresh thyme. To serve, ladle 1 cup soup into each of 4 individual serving bowls. Farmers in the united states provide several types of summer squash annually including zucchini, crookneck and straightneck varieties, as well as scallop squashes.

In a blender, process soup in batches until smooth. (do not cover vegetables with the broth). Top soup with parmesan cheese.

Transfer roasted squash to a large pot over medium heat on stove. This also freezes nicely, so it's a good way to enjoy your garden all winter. Pour the ingredients into a large pot.

Reduce heat, and simmer 4 minutes or until pasta is done and squash is tender. Transfer squash mixture to a food processor bowl; Add pasta, and cook 8 minutes or until almost tender.

Stir in coconut milk, broth, remaining 1/4 teaspoon cinnamon, nutmeg, honey, tumeric, and salt. Sprinkle with cheese and basil. Stir in cream and heat through.

Add carrots and simmer, about 10 minutes. Stir in the broth, salt and pepper; Cook, uncovered, over low heat until horoughly heated.

Use an emersion blender to combine all ingredients. Add the onion and celery and sauté over low heat until tender and starts to turn golden, about 15 to 18 minutes. Return all to the pan.

Return all to the pan. Cover and simmer for 15 to 20 minutes or until squash is tender and rice is cooked. Stir in broth and next 4 ingredients;

Pour soup into another clean pot or bowl, stir batches together, and taste. Bring broth and water to a boil in a dutch oven. We have soups for all the seasons.

When mixture is cool enough to handle, put it in a blender or food. Reduce heat to medium low and simmer until squash is tender. To cook summer squash soup thaw freezer bag overnight in the refrigerator.

Using a hand blender or standard blender, blend the mixture until smooth. This is a great way to use the abundance of zucchini and summer squash in your garden and makes a lightly sweet, exotic base for fresh vegetable soups or stews. Add the parmesan wedge and cook for about 2 to 3 minutes.

Saute onion, squash/zucchini, and garlic in a large skillet in the olive oil. Stir in broth, thyme and salt. Cook onion, stirring occasionally, until softened, about 5 minutes.

Sprinkle each serving with cheese and lemon zest. Add the squash and vegetable stock and bring to a boil. Cook for two minutes, stirring occasionally.

Cook for 15 minutes or until the squash is tender and the vegetable stock has thickened. Then add chopped tromboncino squash, rice, and chicken stock. Add chicken broth and potatoes;

Stir in fresh herbs and lemon juice. Melt butter in a heavy pot over medium heat; Process in batches in a blender;

Add squash and the next 7 ingredients (through pepper). Makes 4 servings and can be doubled easily. Take off heat and cool.

Place squash in single layer on pan. Strain the soup and then stir in the remaining cup of kernels. Simmer, stirring occasionally, until squash is very tender, about 20 minutes.

Add the chicken stock and simmer until the vegetables are tender. Cook and stir onions until translucent, about 10 minutes. Heat the oil in a large pot or dutch oven.

Stir in lemon juice and hot pepper sauce; Add the white wine and scrape up any browned bits on the bottom of the pot. Add a ½ cup to the blender for the puree.

Return squash mixture to saucepan. Add the broth and turn up the heat to bring to a boil, then reduce heat to a simmer. Season with 1/2 teaspoon cinnamon.

Check out more of our favorite soup recipes. Finish by mixing in the heavy cream, salt and pepper. A little shredded cheese on top or crumbled bacon is really good with.

Bring to boil and continue to boil gently for about 20 minutes. 2 tablespoons olive oil 1 yellow onion, diced 4 yellow squash, unpeeled and roughly chopped 4 cloves fresh garlic, minced 1 cup carrot puree salt, to taste freshly ground black pepper, to taste 1 tablespoon dried parsley 1 teaspoon dried basil 1/2 teaspoon dried marjoram 3 cups saffron road. Bring to a boil over medium high heat.

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