The Squash Season


It’s that time of year, squash season, when legend has it if you leave your car unlocked, you’ll find a bag of summer squash and/or zucchini in the backseat when you return to your vehicle. This never happens to me, so I can’t validate it. Since I love squash and zucchini, I can only wish it would happen. However! I do have neighbors and they’ve been generously sharing their bounty with me (and they don’t have to leave it in the backseat of my car, I eagerly accept it).

The last time they gave me some squash and zucchini, I made this delicious soup recipe I came across in the recipe book that came with my Vitamix. I loved the soup, so the next time they gave me some squash and zucchini, I made the soup and took it to them, along with a peanut pie and a loaf of bread.

As much as I love squash and zucchini, I’m always looking for new favorite ways to use summer’s generous supply, and if you are, too, here’s a new one that I hope you’ll like as much as I do. I make the recipe a little differently than as written in the Vitamix cookbook, but you can make it any way you like. This is a versatile soup with so many possibilities, and it works just as well with yellow squash or zucchini–or a combination.
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How to make Summer Squash Soup:

2 tablespoons olive oil
1 large onion, sliced
1 pound yellow squash and/or zucchini, sliced
1 head garlic, peeled and chopped
5 cups chicken stock
1 teaspoon seasoning*

*The recipe as written suggests lemon pepper, but you can choose any seasoning or herbs you like. I like it with crushed red pepper.

Saute onion, squash/zucchini, and garlic in a large skillet in the olive oil.
Add the chicken stock and simmer until the vegetables are tender.
Transfer mixture to a large blender–blend in batches if your blender isn’t big enough for the entire thing. You could also do this in batches in a large food processor.
Blend till smooth.
A little shredded cheese on top or crumbled bacon is really good with this soup. This soup would also be great with the addition of some cooked diced potatoes or chicken to make a more hearty meal. (Add potatoes or chicken post-blending.)

Meanwhile, here are a few more squash and zucchini ideas from my cooking archives:

Fried Stuffed Squash Blossoms and Zucchini Fritters
Summer Vegetable Pie
Scalloped Squash

See this recipe at Farm Bell Recipes and save it to your recipe box.
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Posted by Suzanne McMinn on July 29, 2014  

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9 Responses | RSS feed for comments on this post

  1. 7-29

    Thank you for this recipe.
    We love squash and I am always looking for new ways to use it other than in baking. In the Fall the markets are full of beautiful squash and most of them are strange to me and I have no idea how to prepare them. You are so good with new foods, maybe you can help some of us prepare some of these different types of squash.
    Thank you.

  2. 7-29

    Do you think this soup would taste good cold? I like cold soup for dinner on a hot day, and am always on the lookout for new recipes.

  3. 7-30

    I haven’t tried it cold, but I don’t see why not.

  4. 7-30

    Just the recipe I was looking for! What are your thoughts/instructions on PCing this? Thank you.

  5. 7-30

    Teresa, I don’t know, but it has chicken stock, but it would need to be PC’d at meat time.

  6. 8-4

    This sounds like a delicious way to use up some of the squash I have! Thanks for posting the recipe.

  7. 8-20

    I’m confused as what you mean by ‘head of garlic’. Do you mean a bulb or a clove? The soup looks delish!

  8. 8-20

    I mean a head.

  9. 8-21

    Okay so I searched around the web and finally saw a picture. I’m in Canada, by the way, and up here we call them a bulb. :) I definitely plan on trying this recipe in the near future.

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