Saturday, July 18, 2020

Zucchini and Summer Squash Soup #SoupSaturdaySwappers

This delicious soup is creamy and silky without any addition of cream.  It is the perfect summer soup using of the extra bounty from your garden. Completely vegan, it can be served warm, chilled or at room temperature.


We are sharing Summer Soups today over at Soup Saturday Swappers.........



My friend Cam, of Culinary Adventures with Camilla, is hosting this month and asked us to share a Summer Soup recipe saying:
Create a soup for summertime. It can be a chilled soup such as a gazpacho; it can be a soup that features summer produce; the limit is only your creativity. Have fun!
Soup Saturday Swappers is a fun group that gets together on the third Thursday of each month to share soup/stew recipes based on a theme chosen by one of the members.  We love meeting new bloggers and would be happy to have you join in the fun.  Interested?  Just let me know in the comment section below.

Let's take a look at the summer soups being shared this Saturday.........

If you're anything like me you spend a lot of hours during the summer looking for ways to use up all the zuchinni and summer squash that seem to take over your garden or your neighbor's garden.  


I am happy to share this recipe that I found in Food & Wine.  This soup was created by Grant Achatz, a Michelin Star holder whose roots are here in Michigan.  Right in the same area in which we live and his family still resides.


The original recipe only used zucchini but I had some summer squash to use up as well so included it in my recipe.  Other than that the only adaptations are to technique.



#soup, #chilledsoup, #vegetables, #zucchini, #squash, #glutenfree, #Vegetarian,#easy, #quick,
Soup, Starters, Vegetarian
American
Yield: 4 servings
Author: Wendy Klik
Print
Zucchini and Summer Squash Soup

Zucchini and Summer Squash Soup

This delicious soup is creamy and silky without any addition of dairy. It is the perfect summer soup using of the extra bounty from your garden. Completely vegan and gluten free, it can be served warm, chilled or at room temperature.
Prep time: 10 MCook time: 25 MTotal time: 35 M

Ingredients:

  • 1 T. butter
  • 2 T. olive oil
  • 1 small onion, diced
  • 1 garlic clove, minced
  • salt and pepper, to taste
  • 1-2 lbs. zucchini or summer squash or a combination of each, sliced into 1/4" rounds or half moons
  • 2/3 c. vegetable broth

Instructions:

  1. Melt the butter with the oil in a large sauce pan over medium low heat. Add the onion and garlic. Season with salt and pepper. Cook and stir until fragrant and softened, about 5 minutes. Add the zucchini and squash and cook for about 10 minutes.
  2. Add the vegetable broth and 1 1/2 c. water to the pot and bring to a boil, reduce heat to a simmer and cook until very soft, about 10 minutes longer. 
  3. Using an immersion blender or heavy duty blender, puree the soup until it is smooth and silky. Return to the pan, taste and season as needed with salt and pepper. This soup can be served hot, chilled or at room temperature.
  4. Garnish with additional julienned squash if desired.

Notes:

Inspired by a recipe written by Grant Achatz.
Created using The Recipes Generator



12 comments:

  1. That does looks so silky and delicious!

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  2. This sounds like such a perfectly flexible soup - what a beautiful creamy way to use up some summer squash!

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  3. It really does look creamy! And with no cream! It's perfect for summer.

    ReplyDelete
  4. Creamy and delicious soup that is!

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  5. This looks so creamy good. And vegan too? My kind of soup!

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    Replies
    1. If you stick to just olive oil and delete the butter April.

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    2. I use vegan butter, so I can still enjoy the buttery taste. *yum*

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    3. I didn't know there was such a thing April. That is wonderful.

      Delete

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