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Add a photoSoup in summer? You bet! Summer Squash Soup is just what you’ve been missing.
Ingredientes
- 1½ lbs – Summer squash, roughly chopped
- 1 – Small onion, chopped
- 2 – Garlic cloves, smashed
- 2 cups – Vegetable stock*
- 1 cup – Coconut milk (or Half & Half)
- 1 TB – Freshly ground black pepper
- 1 TB – Dried Basil
- Pinch – Dried Rosemary
- 2 TB – Vegetable oil
- Kosher salt, to taste
Direcciones
- In a large skillet or Dutch oven, heat vegetable oil to medium. Add squash, onion and garlic. Cook, stirring regularly, until onions are translucent and squash is tender — about 10 minutes. Add pepper, Basil and Rosemary; cook for another 5 minutes. Remove from heat. When cool enough to blend, combine squash mixture, 1 cup stock and coconut milk and blend until completely smooth. — Place mixture in saucepan over medium heat. *Add additional 1 cup of stock to desired thickness and bring to a simmer, stirring occasionally.
- Season to taste with Kosher salt. Makes 6 servings.
- Alternate herbs/add-ins
- Replace Basil & Rosemary with 2 tsp dried Dill seeds
- Replace Rosemary with 1 tsp dried Fennel seeds
- Replace Basil & Rosemary with 3 TB chopped fresh Cilantro
- Add – 1 tsp Red Pepper flakes
- Top with – Sharp Cheddar
- Top with – Pinch of Chile powder (pictured)
- Top with – Sour cream
- Top with – Chopped roasted red peppers
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 0g | |
| Recipe makes 6 servings | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
