Summer squash soup

Squash soup

Chop four small, two medium or one large onion, whatever you have
Chop 1 clove garlic
Coarsely chop three medium squashes, whatever you have (example: zucchini, pattypan, heirloom)

Spice mix:
1 bay leaf, 1/2 to 1 tbs. salt, 1/2 tsp each thyme, dill, paprika, cumin

Heat grapeseed or olive oil in medium sized pot or dutch oven. Sweat onions and garlic. Add spices (as in Indian cooking – this cooks the spices a bit and brings out their flavor.)

Add squash and just cover with filtered water. Bring to boil and simmer until squashes are completely soft, up to two hours.

Turn off heat. Remove bay leaf. Pour in 1/4 cup milk and grate parmesan directly into the pot. Puree with a stick blender until completely blended. Makes approximately 3 servings.

Summer squash soup

Summer squash soup

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