There’s a horrific lack of photography going on, but I haven’t had time to take pictures. I just inhale food these days. Anyway, this soup ended up being so wonderful–summer flavor with autumn hardiness. Delicious.
First, let me say: I. love. our. CSA. We get awesome produce, and each week comes with a fun newsletter. This week, they had a recipe for summer squash. Since we’ve started basically hoarding the stuff, I thought I’d give it a try. Really simple. Very summery. A good way to use up squash–whether you’re eating it all now or putting it into the freezer for winter back-up meals.
I tweaked it a bit, but here’s the recipe.
- 2 + 1.5 tablespoons butter (separately)
- 1.5 pounds summer squash of any and all varieties, cut into 1-inch cubes
- 3 shallots, diced
- 3 large cloves of garlic (the spicier the better), diced
- 1 cup dry white wine
- 5 cups vegetable broth
- 1/2 cup fresh basil, chopped
- 1.5 tablespoons white flour
- salt + pepper to taste
- Heat 2 tablespoons of butter in a large pot until it smells nutty and is golden.
- Add the squash, garlic & shallots to the pot; sauté until the squash softens.
- Add the cup of wine. Stir, & simmer for five minutes or until the wine reduces by half. (This evaporates the alcohol out & leaves the delicious flavor.)
- Add the vegetables stock. Bring to a boil, then simmer for 15 minutes.
- Add the basil, salt & pepper. Simmer for an additional five minutes.
- In a small bowl, whisk together the flour & remaining (1.5 tablespoons) butter. Ladle out a cup of your soup stock, and whisk it into the butter-flour mixture until you get a thick, homogenous liquid.
- Add this back into your soup. Stir until the soup thickens.
- In batches, scoop your soup into a food processor and blend until smooth.
- Serve with a big chunk of fresh bread & a salad of spicy greens and fresh tomato for a great summer dinner.