Thursday, July 18, 2013

Chilled Summer Squash Soup

A few weeks ago, a friend of mine was out of town and unable to pick up her Farm Share/CSA for the week - so she gifted it to me! I received a ton of beautiful, leafy greens (seriously, I came home with like 8 different bunches), a handful of garlic scapes, and four mid-sized summer squash. The greens went right into a huge 4th of July salad, and a few days later I turned the squash into a yummy chilled soup. Stay cool!

Chilled Summer Squash Soup
4 summer squash, peeled and sliced
1 garlic scape, chopped
2 tbsp olive oil
1 medium onion, diced
2 celery ribs, diced
14 oz vegetable broth
8 oz sweet corn, drained
Spices to taste - thyme, rosemary, salt, pepper

How to
Lay the squash slices on a cookie sheet and coat with olive oil and salt. Roast at 425 degrees for about 10-15 minutes. In the meantime and in a large pot, saute the onions, celery and garlic scapes in the remaining olive oil until brown and tender. Add the roasted squash, vegetable broth and spices and bring to a boil. Reduce the heat, cover with a lid, and simmer the vegetables for 20-25 minutes, or until ingredients are tender. Using an immersion blender, blend the soup until smooth. Add the corn, let simmer for another 5-10 minutes, then remove from heat and transfer into smaller bowls that can be refrigerated. Chill for 3-4 hours, serve cold.

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