Zucchini and Yellow Squash Soup

Submitted by Leslie in Texas

"This easy to prepare soup is the creation of sous-chef Carol McKenzie of the Sebanton restaurant in Longmont, Colorado. I found it in the RSVP section of a July 1987 issue of Bon Appetit. It seems like a perfect way to use up that surplus of squashes your summer garden produces!"

 

• Ready In: 1hr 5mins
• Ingredients: 12
• Serves: 6-8

ingredients

• 1⁄4 cup olive oil
• 1 medium onion, thinly sliced
• 2 tablespoons minced shallots
• 1 1⁄2 tablespoons minced garlic
• 1⁄4 cup all-purpose flour
• 2 medium zucchini, sliced into 1/4-inch-thick rounds (about 1 1/2 cups)
• 2 large crookneck yellow squash, sliced into 1/4-inch thick rounds (about 1 1/2 cups)
• 3 cups rich chicken broth (preferably homemade)
• 3 cups whipping cream
• 2 teaspoons minced fresh basil
• 2 teaspoons minced fresh oregano
• salt & freshly ground black pepper

directions

1. Heat oil in heavy large saucepan over medium-low heat.
2. Add onion,shallots and garlic and cook until onion is translucent,stirring occasionally, about 10 minutes.
3. Add flour and stir 3 minutes.
4. Add zucchini and crookneck squash and cook until softened, stirring frequently, about 5 minutes.
5. Stir in stock,heavy cream, basil and oregano.
6. Reduce heat and simmer 20 minutes.
7. Season with salt and pepper to taste and serve immediately.
8. Soup may be pureeed if a creamier texture is desired.

Reviews

[Kristi H.]

Absolutely wonderful! A great recipe to use up the extra homegrowns.

 

[Gail W.]

Tasty!

 

[Diplo-mom]

I made two batches of this today - we have tons of yellow squash in our garden. The first batch I followed the recipe except substituted 2% milk for the cream. It was luscious. The second batch I used homemade goat's yogurt and again, really, really liked it. The second batch was quite tangy. For both batches I only used yellow squash and I did puree.<br/><br/>What a fantastic and easy was to use the abundance of squash!

 

[Claidan]

Oh wow! This was much better than anticipated. I substituted the cream w skim milk and cooked the onions as followed but threw the rest in a crockpot to cook while I was working & then unplugged it for an hour when I got home to let it cool just enough to throw in the food processor to puree. My kids (9 y.o. twins) said "gross" but then I made them both try it and both loved it & ate it all! (even my picky one:)

 

[kayben]

I made one substitution: I used 5 cups of vegetable stock and 1 cup of whole milk. I use an immersion blender until the consistency was creamy but not thick. This is a great soup with biscuits or croutons sprinkled on top. Cheap if you grow your own squalsh. Filling and reasonable calorie count as well.