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Summer Garden Squash Soup

Yield Makes 2 quarts; 6 servings
When Margaret Mallory was a newspaper food editor, winemakers she dined with often shared their recipes. She has added her own touches to this favorite. It's good hot or cold, and works as a starter or for lunch.


  • 1 tablespoon olive oil or butter
  • 1 red onion (6 oz.), thinly sliced
  • 2 carrots (1/2 lb. total), peeled and thinly sliced
  • 1 clove garlic, pressed or minced
  • 1/4 cup dry white wine
  • 4 cups fat-skimmed chicken or vegetable broth
  • 1/2 cup dry vermouth
  • 6 cups (1 3/4 lb.) chopped zucchini, crookneck, or pattypan squash (use 1 or several kinds)
  • Salt and pepper

Nutrition Information

  • calories 117
  • caloriesfromfat 27 %
  • protein 4.4 g
  • fat 3.5 g
  • satfat 0.8 g
  • carbohydrate 12 g
  • fiber 2.2 g
  • sodium 91 mg
  • cholesterol 2.5 mg

How to Make It

  1. In a 3- to 4-quart pan over medium-high heat, stir oil, onion, carrots, and garlic until onion is limp, 5 to 7 minutes. Stir in white wine and bring to a boil. Pour mixture into a large bowl.

  2. To pan, add broth and vermouth. Place over high heat, cover, and bring to a boil. Add squash. Cover and simmer over low heat until squash is tender when pierced, 10 to 12 minutes.

  3. A portion at a time, whirl squash mixture in a blender until smooth. As purèed, add to onion mixture.

  4. To serve hot, return soup to pan and stir over high heat until hot, 2 to 3 minutes. To serve cool, chill quickly by nesting pan in ice water; stir frequently until cold, 20 to 25 minutes. If making ahead, cover and chill up to 1 day. Add salt and pepper to taste.