Saturday, June 11, 2011

Summer Squash Soup

Summer Squash Soup with Thyme by Lucy Mercer/A Cook and Her Books
They're here! I waited patiently through January's snowstorms and April's terrifying thunderstorms and now the lazy, hazy days of summer are finally here. Well, with two active kids, we're not really lazy, but we're certainly more relaxed. No setting of alarms to get us out of bed before the sun rises, no afternoon carpool lines at the school. It's time to enjoy the summer and all the good stuff that comes with June: flip-flops, Mary Kay Andrews' beach books, and farmers' market tables full of produce. At my local farmers' market, I pick up a big ol' bag of yellow crookneck squash and make this only-in-summer soup. Some folks may think soup is just for wintertime, but I eat it all year long. This pureed soup reminds me of squash casserole, but without the cream-of-whatever soup and stale cornbread dressing crumbs. It's summer in a bowl.

Summer Squash Soup

1 1/2 pounds summer squash

1 medium yellow onion, preferably Vidalia, peeled and roughly chopped

4 tablespoons (1/2 stick) unsalted butter

Salt and freshly ground black pepper to taste

4 sprigs fresh thyme or lemon thyme

4 to 6 cups water

1/2 cube vegetable bouillon, such as Knorr, see note below

1 cup cream or half-n-half

1. Wash and peel summer squash, roughly chop and set aside.

2. In a soup pot, melt butter. When foaming, add onion and cook until melted and soft, but not brown. Add squash and continue cooking until soft.

3. Add enough water to cover vegetables. Season with vegetable boullion, two thyme sprigs, salt and pepper, going easy on the salt. I like a lot of pepper in this soup.

4. Let cook for about 20 minutes until vegetables are very tender and broth is flavorful. Using a slotted spoon, remove the thyme sprigs and discard. Scoop up vegetables and puree them in a food processor or blender. Stir puree back into the seasoned broth in the pot and heat over a gentle flame. Thin soup with cream or half n half. Season to taste and serve with a thyme garnish.

Note: I keep vegetable bouillon cubes on hand to add depth of flavor to soups and sauces. You could substitute chicken or vegetable broth for the water and bouillon, or simply use water. As the kids say, it's all good.
Summer Squash Soup with Thyme by Lucy Mercer/A Cook and Her Books
Text and images copyright 2011, Lucy Mercer.


Anonymous said...

Like you, I enjoy soup throughout the year. This is one I will have to try.

Bellwether Vance said...

That does look like summer in a bowl! I love love love yellow squash (it might be my favorite vegetable), but I've never eaten it as a soup. Thanks for putting the idea into my head.