The other day I put up a picture of all our squash to force me to give an update with the soup I was planning on making. It worked, I did make the soup. I am not sure which was more exciting, using up some of those up there or using the immersion blender again. That thing is a dream!
Actually I really was trying to figure out what else to do with all this squash. Here's somethings we've done:
Stir fry with butter.
Grilled.
Steamed.
Squash with marinara, pasta & Parmesan cheese.Yum.
Given them away.
Given them away.
Even since this picture was taken, I've had to pick about 3 more. Yes, I really do think you can sit and watch them grow.
So it was quite a blessing when I saw a cold zucchini soup recipe pop up on my facebook feed through Food, Inc and Takepart.com. This comes from Two Kitchens.
Cold Squash Soup
1 tbl or so of olive oil and some butter
1 onion chopped
2 garlic cloves, crushed
6 zucchini or summer squash , or a mix (I used some zephyr squash, thinking they were kinda already mixed )
1 tbl or so of olive oil and some butter
1 onion chopped
2 garlic cloves, crushed
6 zucchini or summer squash , or a mix (I used some zephyr squash, thinking they were kinda already mixed )
4 cups broth
sour cream for garnish
sour cream for garnish
Immersion blender.
In a large pot over medium heat, cook the onions and garlic in the olive oil and/or butter until they're brown.
Add zucchini and summer squash, toss with the onions. Add the broth and bring to a boil. Once boiling, cover, lower heat to a simmer, and cook 10 minutes, until zucchini are tender.
Let cool to lukewarm and blend. Serve lukewarm or cold. Garnish with sour cream.
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In a large pot over medium heat, cook the onions and garlic in the olive oil and/or butter until they're brown.
Add zucchini and summer squash, toss with the onions. Add the broth and bring to a boil. Once boiling, cover, lower heat to a simmer, and cook 10 minutes, until zucchini are tender.
Let cool to lukewarm and blend. Serve lukewarm or cold. Garnish with sour cream.
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| Zucchini, yellow squash, zephyr squash |
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| Browning the onions |
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| Adding the squash |
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| Broth & the immersion blender |
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| With yogurt - I didn't have sour cream. In hindsight, I wish I did have sour cream.... |
Ok, a couple things. I didn't really care for this soup as I made it. I didn't like it cold and I don't think the zephyr squash was the best idea. Nor the yogurt. I wish I hadn't used that. BUT I did change it up and as leftovers I had the soup hot, and added Parmesan cheese and it was pretty good. I tried cheddar and didn't think that worked too well, but the parm...ok. I did not try it with sour cream, maybe that was my downfall.
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