Summer Garden Squash Soup

recipe
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.

Yield:

Makes 2 quarts; 6 servings

Recipe from

Nutritional 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

Ingredients

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

Preparation

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.

Note:

Margaret Mallory, Walnut Creek, California,

September 1998
My Notes

Only you will be able to view, print, and edit this note.

Add Note