Summer Squash Soup

I love a bounty of summer squash! Sometimes there’s a zucchini or two that are hidden under those big leaves that get so big it’s hard to know what to make with them. And as much as I love zucchini bread, I’ve found a healthier way to use that big squash. I really love this soup cold, especially on a hot summer day. But it also tastes great heated up, so best of both worlds. This recipe is pretty peppery, so cut the amount of black pepper in half the first time you make this. You can always add more later if needed. Enjoy!

SUMMER SQUASH SOUP

SUMMER SQUASH SOUP

 Ingredients:

·         2 Tablespoons olive oil

·         1 small red onion, diced

·         2 cloves garlic, thinly sliced

·         2 lbs. fresh zucchini, quartered and sliced

·         2 ½ cups low sodium vegetable broth

·         ½ teaspoon salt, divided

·         ½ teaspoon black pepper, divided

·         A sprinkle of croutons or hazelnuts

Preparation:

1. In a large saucepan, heat olive oil, then add onion and garlic. Season with ¼ teaspoon each salt and pepper. Cook over moderate-low heat, stirring frequently until softened, about 7 minutes.

2. Add zucchini and cook, stirring frequently, until softened, about 10 minutes. Add vegetable broth and bring to a simmer; cook about 10 minutes.

3. Let cool about 10 minutes, then add to blender in 1-2 batches, depending on the size of your blender. Puree the soup until silky-smooth.

4. Return the soup to the saucepan and season with the remaining ¼ teaspoon each salt and pepper.

5. Serve hot or chilled, garnished with sliced green onion tops, nuts or croutons as desired.

 Makes 4-6 servings.

If you make this recipe, take a picture and tag me on instagram @jillwestnutriton