Summer Squash Soup Recipe

About this time every year I lose track of all the vegetables we get at our farm-share and inevitably lose some.  I don’t think I am alone.  It always breaks my heart to find the forgotten shriveled carrot in the back of the fridge weeks after it lost it ability to be consumed by humans safely. At our house, we have found a few ways around this waste.  We make breads and baked goods using zucchini, carrots, apples, and squashes a lot.  We are beginning to can and pickle.  Finally we create soups.  As far as prep work goes, soups tend to be the easiest way to use up our stock pile of vegetables.  Most of the time you can just throw a bunch of vegetables in some stock and walk away.  Now there certainly are exceptions, but todays summer squash soup recipe is not one of them.

This Summer Squash Soup Recipe is sweet, creamy, and delicious.  It is simple to make, easy to clean up, and will delight your dinner guests.  On hot days you can serve it cold.  Our kids devour it, and ask for it instead of vegetables.  It will store for about a week in the fridge and three months in the freezer, so double the recipe and save some for later.  I serve mine with apple chicken sausage slivers, an au jus made from their juices, kale, and rice.  All of these things can be added directly to the soup or paired on the side.  Enjoy!

More from Recipes

• Rick Martinez recommends this creative take on a favorite holiday treat
• Pie cookie recipes skip the worry about the dreaded soggy bottom
• Bake a new holiday tradition with the scrumptious Disney Pecan Pie recipe
• Creative stuffing recipes get a twist from favorite ingredients
• Twisted Candy Cane Dole Whip is the ultimate holiday treat

Summer Squash Soup Recipe

serves 8

Ingredients

4 cups of summer squash, chopped

4 medium carrots, chopped

2 medium onions, diced

2 garlic scapes or 3 garlic cloves, diced

4 cups chicken stock

salt and pepper to taste

Directions

Add all the ingredients into a large pot.  Turn heat to medium high and bring to a boil.  Turn down heat to medium low and cook covered for around 30 minutes, or until a paring knife will glide effortlessly through the carrots.  Remove from heat and blend.  A stick blender will work just fine, but I prefer the texture that comes through a Vitamix.  Garnish with cream-fraise and chopped parsley.

Note:  This could easily be a Vegan Summer Squash Soup Recipe by subbing out the chicken stock for your favorite vegetable stock.  You may also want to sub out one cup of stock for a good mild white wine.