While I love zucchini, and cook with it frequently, I haven't really thought about making it the true centerpiece of a soup. I only decided to do so recently after searching the internet for new zucchini recipe ideas, having been gifted a huge zucchini and yellow squash from someone's garden.
After settling on making a pureed zucchini soup (with a yellow squash addition), I customized a recipe based on several on the internet. I had no idea what to expect when I was making the dish, especially because I put together the ingredients and proportions as I went, but the result was shockingly good.
While so, so simple to make, the squash soup had such a rich flavor that really emphasized the vegetable itself. The soup was also so creamy that it seemed like I used a lot more dairy than I actually did. So this recipe seems like a good way to feel like you are indulging in something unhealthy even when you aren't :-)
Zucchini or Summer Squash Soup
- 3 cloves garlic, minced
- 1 medium yellow onion, chopped
- 3 - 4 medium summer squash (approx. 11 cups of 1-inch roughly chopped squash)
- 2 tbsp. butter
- 1 vegetarian bouillon cube (optional)
- 3.5 cups water or vegetable broth
- salt and pepper, to taste
- Melt butter in large stock pot on medium heat. When melted, add the garlic and onion, stirring occasionally until onion is translucent (approx. 5 minutes).
- Then add squash, stirring to coat squash with onions, garlic and butter. Cook for 4 - 5 minutes.
- Add water and bouillon cube, and bring heat up to medium high.
- After mixture is brought to a boil, reduce heat to a simmer, stirring occasionally, and cook for 14 - 15 minutes until squash is fully cooked.
- Puree the soup in batches in a blender or magic bullet, leaving plenty of room in each batch so the mixture doesn't explode. Alternatively, use an immersion blender to puree the soup.
- Bring mixture back to stovetop and heat back up, adding salt and pepper to taste.