End of summer soup

Saturday, September 6, 2014
End of summer soup

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End of Summer Squash Soup

4 Tablespoons (1/2 stick) butter

2 Tablespoons Olive Oil

1 Onion, diced

3 Celery Stalks, chopped

2 Garlic Cloves, minced

4 cups Chicken Broth

6 medium to large summer squash, peeled and sliced

2 teaspoons of Sea Salt

1/2 teaspoon black pepper

1 cup half-and-half

8 fresh basil leaves, sliced and more for garnish

2 Tablespoons chopped fresh Parsley

Heat butter and olive oil until hot in a large saucepan.  Add the onion and celery

and cook until soft, stirring, add the garlic and cook another minute.  Add the

broth, squash, salt, and pepper and stir.  Bring to a low boil, and then simmer

until the squash is tender.  Remove from the 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.  Serve hot and garnish with basil.





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