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Yellow Squash is a delicious vegetable, but when it comes ripe, it is all ripe at the same time! Take advantage of the bounty at the market (or in your garden) and make soup. Store it in the freezer so that on grey, winter days you can enjoy soup that is the color of sunshine.

Ingredients ...

1 small onion, finely chopped

1 garlic clove, minced, or roasted garlic

3 1/2 - 4 cups yellow squash, scrubbed and cubed

1 1/2 cups fat-free chicken broth

1 cup your favorite white wine

1 tablespoon of olive oil

1 teaspoon Summer’s Secret Seasoning

Salt and Freshly-ground pepper

Stuff you'll need ...

Large stock pot

Food processor or blender

Ladle or slotted spoon

Directions ...

Heat olive oil in a large pot and sauté the onions and garlic. Add the squash, broth, wine, and Summer’s Secret Seasoning.

 

Bring to a boil and then reduce heat. Simmer for about 20 minutes.

 

Let cool to room temperature and then ladle or spoon the squash mixture into a blender or food processor. Puree the soup until creamy and smooth. (You may need to work in batches, depending on the size of your food processor or blender.)

Safety Note from Cook’s Illustrated

Using a blender to puree soup or any hot liquid is the best way to get an ultra-creamy texture, but it can be quite dangerous if the blender jar is too full. As the blades rotate, the liquid in the jar forms a vortex, moving higher and higher up the sides of the jar. Hot liquids are generally thinner and less viscous than cold liquids, therefore forming a deeper vortex. If the jar is overfilled, the liquid can move all the way to the top of the blender, forcing the top to pop off and causing the liquid to spray everywhere. In addition, as hot liquids are blended, the steam trapped inside the blender jar expands, making an explosion more likely.

To make sure you don't get burned, here are three guidelines:

• Let the liquid cool down for 5 minutes or so before blending so it emits less steam.
• Don't fill the blender jar past the halfway point.
• Hold the lid in place with a folded kitchen towel.

 

Stir batches together; taste and add salt and pepper, if needed. Re-heat and enjoy!

 

Makes about 9 cups. Freezes well.

Serving Suggestions ...

Serve piping hot with crusty bread, baked goat cheese, and the rest of the wine.