SLOW COOKER SMOKY WHITE BEAN & SUMMER SQUASH SOUP WITH OPTIONAL ANDOUILLE SAUSAGE
Hearty but not heavy, this vegetarian tomato-based soup features cannelloni beans, delicious seasonal summer squash, smoked paprika, and fresh basil. Add andouille sausage at the end of the cooking process and everyone in the family - meat-eaters and vegetarians alike - will slurp this soup happily.
Provided by Kare for Kitchen Treaty
Time 8h50m
Number Of Ingredients 14
Steps:
- Add the beans, tomatoes, squash, potato, onion, garlic, Italian seasoning, smoked paprika, 1/2 teaspoon salt, a quick grind or two of black pepper (or a hefty pinch), water, and the Parmesan rind to the Crock Pot. Stir.
- Cook on low for 8 - 10 hours.
- Taste and add additional salt and pepper if desired.
- Remove the Andouille sausage from the casing and brown in a medium saucepan. Using a spoon, remove grease from the pan.
- Add a little less than half of the soup - about 3 1/2 cups - to the saucepan with the sausage. Stir and, over medium heat, bring to a low boil. Simmer for 20 minutes.
- Tear basil leaves over both batches and stir.
- Serve with additional basil leaves and shredded Parmesan cheese, if desired.
SUMMER SQUASH SOUP WITH BASIL PISTOU
Pistou, a French version of pesto, is a mixture of basil, garlic, and olive oil.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 8
Steps:
- Melt butter in a medium stockpot over medium-high heat. Add the leek and half the garlic. Season well with salt and pepper; cook, stirring until soft and tender, 3 to 5 minutes.
- Add squash, and cook, stirring, 3 to 5 minutes. Add chicken stock, and bring to a boil. Reduce heat to a simmer, and cook until tender, 15 to 20 minutes. Remove soup from heat; let cool slightly.
- Fill the bowl of a food processor with basil and remaining garlic. Drizzle olive oil through the feed tube; process until smooth. Season with salt and pepper. Transfer basil pistou to a small bowl.
- Place slightly cooled soup in the cleaned bowl of the food processor, and process until soup is pureed but still slightly chunky.
- Return to stockpot; cook to reduce liquid and thicken just slightly, about 5 minutes. Adjust seasoning with salt and pepper. Ladle into soup bowls, garnish with basil, and serve with basil pistou.
INSTANT POT SUMMER SQUASH AND BASIL SOUP
Rich and creamy summer squash and basil soup made in the Instant Pot for convenience - Made with simple ingredients and no added cream!
Provided by Lauren
Categories Soup
Time 18m
Number Of Ingredients 10
Steps:
- Hit 'saute' on your Instant Pot.
- Add the oil, butter, onion, and garlic and cook for 3-5 minutes until softened.
- Add in the squash and cook for another 2-3 minutes.
- Stir in the water, salt, and pepper and close and lock the lid (make sure the steam release valve is set to 'sealing'.
- Press 'manual' and set the Instant Pot to 8 minutes (high pressure).
- Once the soup has completed cooking, let the pressure naturally release for 10 minutes (meaning, don't frickin' touch it!). It will read: LO10 when 10 minutes has passed.
- Release the remaining pressure by turning the steam release valve to 'venting' and open the lid when the float valve drops.
- Add in the basil and lemon juice and place the lid back on top for just a minute to let the heat infuse the basil.
- Open the lid for the final time and blend the soup either with an immersion or high speed blender until smooth. If you use a high speed blender, you may consider waiting until the soup has cooled significantly, as to avoid burning yourself or damaging your blender.
- Add in more salt, pepper, or lemon juice, as desired.
Nutrition Facts : ServingSize 1 g, Calories 109 kcal, Carbohydrate 11.2 g, Protein 2.6 g, Fat 7 g, Fiber 2.7 g, Sugar 8.1 g
SUMMER SQUASH SOUP
A healthy, easy and delicious soup made with fresh summer veggies. Serve hot or cold and freeze leftovers to enjoy on cold winter days!
Provided by jsquilts
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Melt butter in a heavy pot over medium heat; cook and stir onions until translucent, about 10 minutes. Add chicken broth and potatoes; bring to a boil. Reduce heat to medium-low, cover pot, and simmer, about 5 minutes. Add carrots and simmer, about 10 minutes. Add zucchini and simmer until all vegetables are tender, about 15 minutes.
- Combine soup, basil, salt, and pepper into a blender or food processor no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until desired consistency is reached.
Nutrition Facts : Calories 166.4 calories, Carbohydrate 27.8 g, Cholesterol 14.3 mg, Fat 4.7 g, Fiber 5.3 g, Protein 5.4 g, SaturatedFat 2.6 g, Sodium 891 mg, Sugar 8.4 g
SMOTHERED YELLOW SQUASH WITH BASIL
Smothering is a Cajun cooking term that refers to browning anything from meat to vegetables in oil, then braising it in a small amount of liquid, tightly covered, until tender.
Categories Vegetable Sauté Low Carb Quick & Easy Basil Summer Vegan Yellow Squash Gourmet
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add half of squash and sauté, stirring occasionally, until browned, about 5 minutes. Transfer browned squash to a bowl, then heat remaining tablespoon oil and sauté remaining squash in same manner. Return squash in bowl to skillet. Add garlic and sauté, stirring occasionally, 1 minute. Add water, salt, and pepper and simmer briskly, covered, until squash is tender and most of liquid is evaporated, 6 to 7 minutes. Stir in basil.
TOMATO SUMMER SQUASH SOUP
This is a great recipe to use food from the summer garden. Although the recipe calls for canned tomatoes, one could add 2 cups fresh tomatoes. I used canned tomatoes with basil, oregano & garlic seasoning. I also sauteed the vegetables in olive oil instead of the broth. DH said this is great! This is from 500 More Fat-Free Recipes by Sarah Schlesinger.
Provided by Chef Zephyr
Categories Vegetable
Time 1h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- 1. Heat 1/2 cup broth in large pot over medium heat.
- 2. Add carrot, onion, celery, and squash.
- 3. Simmer gently for 5 minutes.
- 4. Add garlic and basil.
- 5. Gradually stir in flour and cook for 5 minutes.
- 6. Gradually add remaining broth and tomatoes.
- 7. Bring to a boil, then reduce heat and simmer for 30 minutes.
- 8. Add black pepper and milk.
- 9. Heat through and serve hot.
SAUTEED SUMMER SQUASH WITH BASIL
Provided by Moira Hodgson
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cut the squash in thick slices. Heat the oil in a large skillet and saute the squash over high heat so that it is golden brown on both sides, but not overcooked. It should still be slightly crunchy. Remove with a slotted spoon as the pieces are cooked and place them in a serving bowl.
- Add the garlic to skillet, cook until golden. Add with oil left in pan to the squash. Season with salt and pepper, sprinkle with basil and toss. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 427 milligrams, Sugar 4 grams
SUMMER-SQUASH SOUP WITH PARSLEY MINT PISTOU
Yield Makes 8 servings
Number Of Ingredients 15
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.
SIMPLE SQUASH AND BASIL SAUTE
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the onion, squash, zucchini, garlic, salt, and pepper and cook, stirring occasionally, until lightly browned and crisp-tender, about 2 minutes. Add the tomatoes and basil and cook, stirring, until tender, about 1 minute more. Serve immediately.
CHILLED SUMMER SQUASH AND BASIL SOUP
Squash and basil are both warm season vegetables that you can plant in your vegetable garden after the last frost date in spring. One squash plant and one basil plant will provide more than enough ingredients for several batches of this chilled soup from the kitchen of Ashley's Restaurant at the Capital Hotel in Little Rock, Arkansas. Cooking time includes half an hour for chilling the soup. This can be made well ahead and served chilled but not icy cold.
Provided by Chef Kate
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the squash length-wise, discarding the cores with the seeds. You just want the flesh and skin. This is where the flavor is. The seeds are mainly water.
- Heat the onions in a saucepan until just soft.
- Add the squash and season with salt. Heat for another 5 minutes.
- Add just enough water to cover the vegetables and the cinnamon stick.
- Bring to a simmer and cook until the squash are tender.
- Remove the cinnamon stick and puree until smooth using an immersion blender or transfer the soup to a blender and puree until smooth.
- Chill the soup in the refrigerator for 30-minutes to an hour.
- To make the basil oil garnish, use a mortar and pestle to mash together chopped basil leaves, grated lemon zest, minced garlic and olive oil. You might also use a mini processor.
- Ladle the chilled soup into bowls, drizzle with the basil olive oil and 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.
More about "summer squash soup with basil food"
SUMMER VEGETABLE SOUP WITH BASIL PESTO - COOK FOR YOUR LIFE
From cookforyourlife.org
4.5/5 (4)Estimated Reading Time 4 minsCategory SoupsCalories 2053 per serving
- Place the onions, carrots, garlic, potatoes, summer squash, zucchini, and diced tomatoes into a large pot. Set aside the macaroni, the cannellini beans, the frozen lima beans, and green beans until needed.
- To the pot add the parmesan rind, if using, the bouquet garni, the cayenne pod, half the salt and 2 quarts of water, or enough to cover the vegetables by 1-inch. Bring to a boil over a medium high flame. Cover. Reduce the flame to medium low and simmer very gently for 45 minutes to an hour or until the vegetables are tender. The liquid should be barely bubbling.
- Remove the bouquet garni. Raise the heat to medium-high. Add the cannellini beans. Cook for 5 minutes. Add the macaroni. Cook the pasta until it is almost ‘al dente’, usually 10-12 minutes but check the package for timing. 5 minutes before the end of the pasta cooking time, and add the frozen lima beans and the green beans to the soup. By the time the pasta is ready, they will be too. Mash some of the cannellini beans against the pan to thicken the broth and taste for salt - it will probably need more. Let the soup sit for 5 minutes for the flavors to develop.
CHILLED SUMMER SQUASH AND BASIL SOUP – P. ALLEN SMITH
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Category SoupEstimated Reading Time 3 mins
SAUTEED SQUASH WITH BASIL AND PARMESAN | THE BLOND COOK
From theblondcook.com
Estimated Reading Time 2 mins
- Add squash and garlic. Sprinkle salt and pepper evenly over squash and stir to combine. Sauté for approximately 6-7 minutes (stirring frequently), or until squash is crisp-tender.
SUMMER SQUASH SOUP - THE HARVEST KITCHEN
From theharvestkitchen.com
4.5/5 (4)Category SoupServings 4Total Time 30 mins
- Add the onion and celery and sauté over low heat until tender and starts to turn golden, about 15 to 18 minutes.
GREEN SQUASH SOUP WITH BASIL - TRAFFIC LIGHT COOK
From trafficlightcook.com
Reviews 2Category SoupCuisine Gluten-Free, VeganTotal Time 55 mins
- Heat the oil in a soup pot on medium-low heat. Add the chopped onions and garlic. Cook for 1-2 minutes. Add chopped celery, carrots, and salt and partially cover the pan. Cook for about 5-7 minutes. Add the chopped summer squash and cook for another 3-5 minutes in the partially covered pot.
- Add the vegetable broth and cook partially covered for about 20-25 minutes (until vegetables have thoroughly cooked.) Soup will start to simmer and veggies will disintegrate. Add chopped green onions and basil leaves along with freshly ground black pepper. Simmer the soup for another 5 minutes. Take the soup pot off the stove and bring the soup to room temperature.
- While the soup cools down, toast the pumpkin seeds in a toaster oven or iron skillet over stove top. Seeds will change color in 2-3 minutes. Make sure not to over-toast.
- Puree the soup in a blender and top with toasted pumpkins seeds and garnish with a basil leaf. Enjoy!
SUMMER SQUASH SOUP WITH FRESH HERBS RECIPE ...
From mygourmetconnection.com
4.6/5 (5)Category SoupsCuisine AmericanTotal Time 50 mins
- Note: Choose small to medium squash with tender skins and leave them unpeeled for both extra color and nutritional value.
- Melt the butter in a large saucepan over medium heat. Add the onion and sauté until soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 1-1/2 minutes longer.
- Add the flour, combine well and continue cooking, stirring often, until the flour is pale golden in color, 3 to 4 minutes. Slowly whisk in the chicken broth and continue whisking until the mixture is smooth and well blended.
YELLOW SQUASH AND BASIL SOUP - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine AmericanTotal Time 40 minsServings 10Calories 55 per serving
ROASTED SUMMER SQUASH SOUP RECIPE - SUGAR SPICES LIFE
From sugarspiceslife.com
5/5 (10)Total Time 1 hr 15 minsCategory SoupCalories 135 per serving
- Preheat oven to 350 degrees. Cover baking pan with parchment paper or silicone baking mat. Place squash in single layer on pan. Season with 1/2 teaspoon cinnamon.
- Transfer roasted squash to a large pot over medium heat on stove. Stir in coconut milk, broth, remaining 1/4 teaspoon cinnamon, nutmeg, honey, tumeric, and salt. Use an emersion blender to combine all ingredients until smooth. Feel free to adjust seasonings to suit your own preferences.
- Let soup simmer for 20 minutes, stirring occasionally. Serve with sweetened coconut flakes and sunflower seeds.
SUMMER SQUASH SOUP WITH CHEESY ZUCCHINI CRISPIES | FOODAL
From foodal.com
5/5 (1)Estimated Reading Time 8 mins
- Fill a large stockpot with three quarts of water (and a pinch of salt, if desired), and bring to a boil over medium to high heat. Add chopped squash and leeks, cover the pot and reduce heat to medium-low. Cook for about 20 minutes or until vegetables are fork-tender.
- Meanwhile, start the cheesy zucchini crispies: Preheat the oven to 375F/190C and line two baking sheets with parchment paper. Place the chopped zucchini in a food processor until it’s shredded.
- Then, place the shredded zucchini in a tea towel and wring it out over the sink as much as possible to remove the excess water. In a large bowl, combine the wrung-out squash with cheese, olive oil and seasoning.
- Line two baking sheets with parchment paper and scoop spoonfuls of the mixture onto prepared baking sheets. Flatten each one, leaving room between each mound.
CORN AND SUMMER SQUASH SOUP WITH BASIL OIL DRIZZLE ...
From midwestliving.com
5/5 (1)Calories 405 per servingTotal Time 40 mins
- Remove husks from the ears of corn. Scrub with a stiff brush to remove silks; rinse. Use a sharp knife to cut the kernels off the cobs. With the dull side of a knife, scrape the cob to release the liquid "milk". Set aside.
- In a large saucepan, melt butter over medium heat. Add onions, garlic and bay leaf. Cook until onion is tender. Stir in corn and squash. Cook 3 minutes more, stirring occasionally. Add chicken broth, reconstituted buttermilk, 1/4 cup snipped basil, thyme, salt and cayenne. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes. Cool mixture slightly. Discard bay leaf.
- Using a handheld immersion blender; blend soup mixture until nearly smooth; heat through. (Or let soup cool slightly. Transfer mixture, half at a time, to a blender or food processor. Cover and blend or process until smooth. Return soup to saucepan; heat through.)
- For basil oil: Place the remaining 1 cup basil and olive oil in a blender or food processor. Cover and puree until smooth. Strain through a fine mesh sieve, if you like.
SUMMER SQUASH SOUP WITH WHITE BEANS (VEGAN ... - WITH FOOD
From withfoodandlove.com
4.5/5 (31)Category SoupsServings 4Total Time 30 mins
- In a large pot heat the olive oil over low-medium heat and sauté the onions for 5 minutes. Then add in the garlic, oregano, salt and pepper and continuing sautéing for 3 more minutes.
- Add in the vegetable broth and cheese rind (if you are using one), stir and bring to gentle simmer.
- Then add in the summer squash, zucchini, white beans, basil, parsley and simmer for 5 minutes or until the squash is tender (do not to over cook).
CREAMY SUMMER SQUASH SOUP - FLAVOR THE MOMENTS
From flavorthemoments.com
4.3/5 (27)Total Time 35 minsCategory SoupsCalories 152 per serving
- Heat the olive oil in a large pot or dutch oven over medium heat. Add the onion and saute 5 minutes or until translucent.
SUMMER SQUASH SOUP WITH BASIL AND PARMESAN - WINE ENTHUSIAST
From winemag.com
- In a large saucepan, heat the olive oil over medium heat. Add the zucchini and sauté for about 12 minutes, until the squash is lightly colored. Then add the shallots and garlic and sauté for 5 more minutes.
- Add the stock to the zucchini and bring to a boil. Reduce the heat and simmer for 5 minutes. Remove the pan from the heat.
- Pour the puree back into the remaining soup in the pan and set it over low heat. Add the cream and reheat the soup, stirring continually to prevent the soup from burning. Stir in the basil, mint, and Parmesan until well combined. Taste and season with salt and pepper if necessary.
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4/5 (13)Calories 269 per servingServings 4
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