Tuesday, September 19, 2017

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A few pictures to get us in the mood for, my favorite season, autumn.

End of Summer Squash Soup

4 Tablespoons (1/2 stick) unsalted butter

2 Tablespoons olive oil

1 onion, diced

3 celery stalks, chopped

2 garlic cloves, minced

4 cups of chicken broth

6 medium to large summer squash, peeled and sliced

2 teaspoons of sea salt, or to taste

1/2 teaspoon of freshly ground pepper

1 cup half-and-half

8 fresh basil leaves, sliced

2 Tablespoons chopped fresh parsley

Heat butter and olive oil in a large saucepan over medium heat until hot.  Add the onion and

celery and cook, stir in the garlic and cook until golden.  Add the broth, squash, salt and pepper

and stir.  Bring to a boil, and reduce the heat, and simmer until squash is tender.  Remove from

heat and add the half-and-half, basil and parsley.  Using an immersion blender, or other blender,

puree the soup until smooth.  Be careful not to burn yourself.  Season to taste and serve hot.


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