Creamy Summer Squash Soup Food

SUMMER SQUASH SOUP

Steps:

• In a large saucepan, saute squash and onions in butter until tender. Stir in the broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. , Cool slightly. Process in batches in a blender; return all to the pan. Stir in cream and heat through.

CREAMY SUMMER SQUASH SOUP

Steps:

• Heat oil in a medium saucepan over medium heat and cook onion, stirring, until softened, about 5 minutes. Add garlic, cilantro stems, and coriander and cook, stirring, until fragrant, about 2 minutes. Add squash and 2 1/2 cups water and bring to a boil. Reduce heat and simmer, covered, until squash is just tender, about 15 minutes. Let cool slightly, then season with salt.
• Puree soup in batches until smooth. (If too thick, thin with a little water.) Adjust seasoning if necessary and let cool slightly. Garnish with cilantro leaves and serve with lime.

CREAMY YELLOW SUMMER SQUASH SOUP

Steps:

• In a saucepan, over medium heat, melt the butter.
• Add the leeks and saute about 5 minutes or until softened and transulucent.
• Stir in 1 cup of the broth along with the squash; bring to a boil, reduce heat and simmer until just tender.
• Transfer the squash mixture to a blender or food processor and puree until smooth.
• Return puree to the saucepan and add the remaining broth and milk.
• Add poultry seasoning, salt and pepper to taste.
• Heat through and serve.

CREAMY SUMMER SQUASH SOUP

Steps:

• Place the summer squash, zucchini, vegetable stock, half-and-half, and tarragon into a large soup pot; bring to a boil, reduce heat to a simmer, and cook until the vegetables are tender, about 10 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until nearly smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• Sprinkle the Cheddar cheese into the hot soup, and allow to melt; stir until thoroughly mixed. Stir in the lemon juice, and top with a sprinkling of tarragon to serve.

SUMMER SQUASH SOUP WITH BASIL

Steps:

• Heat the oil in a large saucepan or stockpot, add zucchini and onion. Saute for 5 minutes or until onions are translucent and zucchini is crisp tender. Then add stock, bring to a boil, reduce heat and partially cover and cook for 25 minutes. Add basil during the last 5 minutes of cooking. Mix the butter and flour together into a paste. Remove 1 cup of simmering stock and whisk in butter mixture until smooth. Add back into soup, stir until thickened. Remove soup from heat to a blender and puree until smooth. Taste and season with salt and pepper. Add lemon juice and serve with a dollop of sour cream or yogurt.

YELLOW SQUASH SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add onions and leek; cook and stir until crisp-tender, 5 minutes. Add squash; cook and stir 5 minutes. Add garlic; cook and stir 1 minute longer. Stir in broth, thyme and salt. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 15-20 minutes. , Discard thyme sprigs. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan. Stir in lemon juice and hot pepper sauce; heat through. Sprinkle each serving with cheese and lemon zest.

DELICATA CREAMY SQUASH SOUP

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
• In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
• Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
• Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.

SUMMER SQUASH SOUP

Steps:

• Melt butter in a large saucepan over medium heat; add squash and onion.
• Cover and cook 13 minutes or until squash and onion are very tender.
• Transfer squash mixture to a food processor bowl; puree until smooth.
• Return squash mixture to saucepan.
• Stir in broth and next 4 ingredients; cook, uncovered, over low heat until horoughly heated.
• To serve, ladle 1 cup soup into each of 4 individual serving bowls.
• Top soup with Parmesan cheese.

SUMMER-SQUASH SOUP WITH PARSLEY MINT PISTOU

Steps:

• Make soup:
• Melt butter in a 6- to 8-quart wide heavy pot over moderate heat, then cook onion with salt, stirring, until softened, about 8 minutes. Add squash, carrots, potato, and stock and bring to a boil. Reduce heat, then simmer, partially covered, until vegetables are very tender, about 20 minutes. Remove from heat and cool soup, uncovered, 10 minutes.
• Working in batches, purée; soup in a blender until smooth (use caution when blending hot liquids) and transfer to a bowl. Return puré to cleaned pot and thin with water if desired; simmer 3 minutes. Season with salt.
• Make pistou while vegetables simmer:
• Pulse mint, parsley, and scallion in a food processor until finely chopped. With motor running, add oil in a stream, then add water and salt, blending until incorporated.
• Swirl 1 tablespoon pistou into each bowl of soup.