I’m sure the first word that pops into your mind when you think of summer is not the word soup, unless it is a cold soup. Well, this summer squash soup I made last week wasn’t cold but it was very light and refreshing. I was hesitant about Joe eating it because it has a greenish yellow hint to it. It isn’t the most beautiful soup I have ever seen, but it is really good. The soup takes a mere 30 minutes or so to make and incorporates squash, which is a bit summertime hit. Someone please tell me I’m not crazy for making soup in this heat wave…
Summer Squash Soup
Lightly adapted from here
Serving: 4 small bowls
- 3 medium size squash – used 2 yellow squash, 1 zucchini, diced
- 2 Tbsp olive oil
- 1 small shallot, diced
- 3 tsp fresh herbs (used oregano and basil)
- 14 ounces vegetable broth
- 1/4 cup light cream
- 1 cup corn
- 1/2 cup parmesan cheese
- In large pot, heat olive oil on medium heat.
- Add chopped shallots, let cook 2 minutes.
- Add diced squash and zucchini and let soften, 5 minutes.
- Add vegetable broth and herbs, cook mixture 2 to 3 more minutes.
- Pour mixture into blender leaving behind 1/4 cup of squash in pot.
- Puree together well.
- Pour mixture back into pot and whisk in 1/4 cup cream.
- Add corn and parmesan cheese.
- Let cook another 5 minutes, stirring well.
- ENJOY with garnish of basil!