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Summer Soup

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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

Ingredients:

  • 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

Directions:

  1. In large pot, heat olive oil on medium heat.
  2. Add chopped shallots, let cook 2 minutes.
  3. Add diced squash and zucchini and let soften, 5 minutes.
  4. Add vegetable broth and herbs, cook mixture 2 to 3 more minutes.
  5. Pour mixture into blender leaving behind 1/4 cup of squash in pot.
  6. Puree together well.
  7. Pour mixture back into pot and whisk in 1/4 cup cream.
  8. Add corn and parmesan cheese.
  9. Let cook another 5 minutes, stirring well.
  10. ENJOY with garnish of basil!

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About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

4 responses »

  1. Actually in China they believe that you should not eat or drink really cold foods in the summer as it is a shock to your system and cause problems with your spleen qi and digestion. So you are just way ahead of your time in doing the healthy thing. Soup sounds delicious!

    Reply
  2. Pingback: Crushed Potatoes with Drizzled Zucchini & Spinach Sauce « be filled up

  3. Pingback: Maryland Crab & Shrimp Soup « be filled up

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