Chilled Summer Squash and Basil Soup

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READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut the squash length-wise, discarding the cores with the seeds. You just want the flesh and skin. This is where the flavor is. The seeds are mainly water.
  • Heat the onions in a saucepan until just soft.
  • Add the squash and season with salt. Heat for another 5 minutes.
  • Add just enough water to cover the vegetables and the cinnamon stick.
  • Bring to a simmer and cook until the squash are tender.
  • Remove the cinnamon stick and puree until smooth using an immersion blender or transfer the soup to a blender and puree until smooth.
  • Chill the soup in the refrigerator for 30-minutes to an hour.
  • To make the basil oil garnish, use a mortar and pestle to mash together chopped basil leaves, grated lemon zest, minced garlic and olive oil. You might also use a mini processor.
  • Ladle the chilled soup into bowls, drizzle with the basil olive oil and serve.
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