This soup was pretty bland until I punched it up. I added a lot of salt and pepper, as well as some lemon juice. Then I garnished with sour cream and cayenne pepper.
Summer Garden Squash Soup
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.
More From Sunset
- Calories: 117
- Calories from fat: 27%
- Protein: 4.4g
- Fat: 3.5g
- Saturated fat: 0.8g
- Carbohydrate: 12g
- Fiber: 2.2g
- Sodium: 91mg
- Cholesterol: 2.5mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note