<< Back

Squash Soup

Recipe courtesy of Katie Bingham

3 yellow squash, rough chopped

3 Zucchini, rough chopped

1 onion, sliced

1 tablespoon olive oil

4 cloves garlic, smashed

1 quart homemade vegetable or chicken stock

Enough water to cover squash

1 bay leaf

¼ cup heavy cream or half n half

Salt and pepper, to taste

Pinch of cayenne

Directions:

  1. Rinse and chopped squash and onion. Heat a 4-6qt pot on med high heat.
  2. Add onions, sauté till soft. Add squash, sauté 7 minutes.
  3. Add garlic, bay leaf and stock. Top off with water just until all are covered. Cook until squash are real soft.
  4. Puree all ingredients but bay leaf in a blender, strain though a mesh colander.
  5. Return to pot, add heavy cream. Season to taste.

 

Options of items to add for texture:

  •  
    • Sautéed mushrooms and chopped kale
    • Diced squash
    • Crabmeat, cooked fish, cooked shrimp
CSA Snapshot

Mailing list sign-up