Monday, January 21, 2013
Zucchini & Yellow Squash Soup!
I love to make soup purees using fresh vegetables and not much else. The basics are easy: sautee and onion and some garlic cloves in olive oil, and then add any diced vegetable (in this case 3 zucchinis and 5 yellow squashes). Once all the veggies are softened, add enough chicken stock to cover, and let simmer for 20 minutes, until everything is tender. Then I like to add salt, pepper, white wine, lemon juice, and a touch of cream before pureeing everything into a warm, comforting soup. As you can see, this was a hit at my house! I like to make this soup because it is so versatile. You can make it vegetarian by using vegetable broth or vegan by omitting the cream at the end. You can use frozen vegetables, or whatever is in season.