Summer Squash Soup |
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Heat 2 T. olive oil in a heavy soup pot over medium heat for 1 minute, and then add the following ingredients:
- 1 large onion, diced
- 2 summer squash, approximately 2" diameter by 10" long (1 1/2 to 2 lbs), chopped into ~ 1" cubes
- 1/2 bunch parsley, roughly chopped
- 1/2 cup chicken stock
- 1/2 cup white rice
Stir together, and then cover and let cook for 10 minutes. The add 4 cups chicken stock and 2 cups water and 1 t. salt. Bring to a boil, then reduce the heat and simmer for 20 minutes, partially covered. Let cool and carefully blend until smooth in a blender, or use an immersion blender to blend soup in the pot.
Add 1 1/2 cups cooked chicken, cut into bite-sized chunks. Heat through.
Taste for salt, and add black pepper and lemon juice to taste.
This soup can be topped with a spoonful of salsa, pesto, or chevre, or enjoyed as it is.
By: | Aug 28, 2014 10:33 PM | Permalink
This soup sounds wonderful, I will try it out real soon as a have lots of squash!
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