Summer Squash Soup

Recipe Types: Ingredients:


Summer Squash, Leek and Basil Soup
Type: Soup
Serves: 4
Quick easy way to use the squash in the fridge! Plus its healthy and delicious!
  • 2 tablespoons olive oil
  • 1½ pounds zucchini, crookneck or pattypan squash, roughly chopped
  • 1 large onion, chopped or two little red onions (tropea red onions -- Roots Down grows them every year)
  • 1 large leek, chopped
  • 6 cups Vegetable Stock
  • ½ cup julienned basil
  • 2 tablespoons butter, softened
  • 3 tablespoons flour
  • Salt and freshly ground pepper to taste
  1. Heat the oil in a large saucepan or stockpot, add squash, leeks and onion. Saute for 5 minutes or until onions are translucent and squash is slightly tender. Then add stock, bring to a boil, reduce heat and partially cover and cook for 25 minutes. Add basil during the last 5 minutes of cooking. Mix the butter and flour together into a paste. Remove 1 cup of stock from the pot and whisk in butter mixture until smooth. Add back into soup, stir until thickened. Remove soup from heat to a blender and puree until smooth. Taste and season with salt and pepper.

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