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Soup in summer? You bet! Summer Squash Soup is just what you’ve been missing.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 6
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Ingredientes

Cost per serving $0.00 view details
  • 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

  1. 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.
  2. Season to taste with Kosher salt. Makes 6 servings.
  3. Alternate herbs/add-ins
  4. Replace Basil & Rosemary with 2 tsp dried Dill seeds
  5. Replace Rosemary with 1 tsp dried Fennel seeds
  6. Replace Basil & Rosemary with 3 TB chopped fresh Cilantro
  7. Add – 1 tsp Red Pepper flakes
  8. Top with – Sharp Cheddar
  9. Top with – Pinch of Chile powder (pictured)
  10. Top with – Sour cream
  11. 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%
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