Yellow crookneck squash and zucchinis say summer to me like fireworks and Fourth of July picnics. I found a cool summer squash soup recipe that I really like. It is easy to make and very flavorful.
- Category: Soup
- 2 cloves of garlic, crushed
- 1 large onion, chopped
- 2 tablespoons unsalted butter
- 6 small, yellow summer squash, sliced
- 3 cups chicken stock (made from 4 chicken bouillon cubes in 3 cups of water)
- 1 cup half-and-half
- dash of nutmeg
- salt and pepper, to taste
- fresh basil leaves for garnish
- Begin by crushing the cloves of garlic and chopping the onion, and then saute them in unsalted butter. ( For this recipe, I recommend that you use the real stuff. It makes a difference in the flavor).
- Once the onions begin to turn a golden color, add the sliced yellow summer squash. (I like to use the small sized squash because they are nice and tender).
- To this mixture, add the chicken stock made from chicken bullion cubes. Simply dissolve four cubes in three cups of water for a little added taste.
- Let all of this cook for 20 minutes on medium heat until the squash is tender. Then remove it from the heat and allow it to cool before pouring it into a blender or food processor to puree.
- Now add the half-and-half, or if you are watching calories you can just use whole milk instead, then a dash of nutmeg, and salt and pepper to taste.
- After all of this is blended together, place it in the refrigerator until it is chilled. Before serving, top each portion with a little chopped basil, another great summer flavor.