As we come closer to the end of summer, I’ve started thinking a lot more about how to preserve some fresh produce so we can enjoy summer’s wonderful bounty well into the fall and winter.
Of course there’s canning, but I’m not pretending to be a canning expert just yet, and we honestly just don’t have all the right tools yet for mass canning. So I’ve been focusing on what produce is freezer-friendly and taking advantage of the space in the large freezer out in garage. So far I’ve frozen a ton of zucchini, 8 batches of pesto, 2 gallon bags of kale, 2 quarts of raspberries, a couple bags of garlic scapes, a few serrano peppers, and, of course, this squash soup.
We had two yellow squash from our CSA and on top of all the zucchini, I just didn’t think we’d get to eating them anytime soon. And why would we need to? Why not save them? So I made a big batch of this Yellow Summer Squash Soup; we had a bit for dinner, but I froze the majority of it. Now, we will be able to pull it out sometime in the winter for a warm, fresh-tasting soup!
1 1/2 lbs. yellow summer squash (I used 2 medium squash.)
2 T. butter
1 medium onion, chopped
2 1/4″ in. lemon slices, seeds removed
1/4 c. flour
6 c. chicken broth (low-sodium)
1 t. salt
1/4 t. white pepper
dash of ground nutmeg
Heavy cream (I did this “to taste”, but about 3/4 c.)
Shaved Parmesan cheese, for garnish, optional (but recommend)
Parsley, for garnish, optional (but recommend)
1. Wash squash and chop into rough 1″ pieces. Roughly chop onions.
2. In a large pot, sautéed onions and lemon in butter until onions are translucent. (Note: I used way too much lemon the first time I made this. Less is more in this case. Only use max. two 1/4″ slices of lemon.)
3. Gradually sprinkle the flour into pot, stirring until completely absorbed. Gradually add chicken broth. Add summer squash, salt, and white pepper.
4. Simmer for 1 hour.
5. Let soup cool slightly, then puree using a blender, food processor, or (my favorite) an immersion blender. (P.S. If you don’t have one of these in your kitchen, I highly recommend getting one!)
6. Put pureed soup back into the pot. On low heat, slowly whisk in heavy cream. I did this “to taste” since the recipe I was following seemed to accidentally omit the amount in the ingredients and I didn’t notice it until I was home. I probably used anywhere from a 1/2 to 1 cup of cream. Just keep tasting until you get to a desired sweetness/creaminess. I wouldn’t do more than 1 cup.
7. Cook on low heat until hot – shouldn’t take too long. Do not let soup boil.
8. Garnish with shaved Parmesan cheese and parsley to serve. Enjoy!