Summer Squash Soup

September 21, 2016

Fall is lingering in the air and the last of the summer squashes have been picked.  After a summer of grilling them, frying them and eating them just about every way possible we are all sitting here like NOW WHAT?  I totally have my fix on these until next summer, but sometimes in the middle of winter I get a hankering for a taste of sunshine and garden veggies.  This soup is a staple in my freezer at the end of summer.  There is nothing better than serving this up on a cold winter day with a side of fresh, crusty sour dough bread!

This is also a great recipe to keep around for when you go out to pick yellow squash in the summer and they are the size of baseball bats!  Funny how that happens overnight sometimes!

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First you are going to take about 4 cloves of garlic and dice them.  Followed by 1 onion, chopped. And 2 carrots, also chopped.

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Saute this goodness in a little bit of grass fed butter or olive oil until they start to look a little golden.  Then you are going to add 4 small/medium red potatos chopped in to cubes and 3 large yellow squash with the skin on.

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Add these to your other veggies and cook for around 3 minutes.  Add salt and 4 cups of veggie broth to the pot and bring all of this goodness to a simmer.  I keep a herbal bone broth packed of nutrition in my freezer and also add a few of these ice cubes to the mix.  (I have another blog post in the works with how to make them coming soon!) Cook until the potato is tender.  Around 10 minutes

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Then use an immersion blender and puree this mix in the pot or I perfer to pour this into my Blendtec to puree.

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Once you have reached your desired texture, let the soup cool and pour into freezer friendly bags, label and freeze.

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INGREDIENTS:

2 TBL GRASS FED BUTTER OR OLIVE OIL

1 ONION, CHOPPED

4 CLOVES OF GARLIC, MINCED

2 CARROTS, CHOPPED

4-5 SMALL/MEDIUM RED POTATOS, CHOPPED WITH SKIN ON

3 LARGE YELLOW SQUASH, SLICED, SKIN ON

1/2 TEASPOON OF SALT OR MORE TO TASTE

4 CUPS OF VEGETABLE BROTH

4 HERBAL BONE BROTH CONCENTRATE ICE CUBES (OPTIONAL)

DIRECTIONS:

In a large soup pot, add the butter or olive oil and saute onion, garlic, and carrots until golden.  Add the potato and squash and cook for another 3-4 minutes.  Add veggie broth and salt, bring to a simmer and cook until the potato is tender.

Blend the mixture with an immersion blender or in a high powered blender until smooth.  Let the mixture cool if you arent eating it right away.  If you are freezing the mixture then let it cook and pour into freezer friendly bags.

To serve: top it off with chives or green onion and enjoy!

 

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