Summer Squash and Leek Puree
Summer Squash and Leek Puree is rated
out of
5 by
2.
Prep Time:
10 minutes
Cook Time:
25 minutes
Servings:
4
Summer squash are the thin-skinned, warm-weather cousins to winter's pumpkins and acorn squashes. Dark-green zucchini and yellow summer, or crookneck, squash are the most common types, but farmers' markets often stock a wide variety, including round, scallop-edged green or white pattypans; round, deep yellow sunburst; and green, tennis-ball-sized Ronde de Nice squashes. Look for firm squash no more than 8 inches long; larger ones tend to have large seeds and watery, bitter flesh.
Ingredients:
- 3 Tbs. olive oil
- 2 leeks, white and light green parts only,
cleaned and finely chopped - 6 yellow crookneck squash, about 1 1/2 lb.
total, thinly sliced - 2 garlic cloves, minced
- 4 cups chicken stock
- 3 Tbs. finely chopped fresh basil
- 2 Tbs. finely chopped fresh chives, plus more
for garnish - 1 cup milk
- 2 tsp. fresh lemon juice
- Salt and freshly ground pepper, to taste
Directions:
In a soup pot over medium heat, warm the olive oil. Add the leeks and sauté until softened, about 5 minutes. Add the squash and sauté until lightly browned, about 5 minutes more. Add the garlic and cook for 1 minute more.
Add the stock and cook, partially covered, until the squash is very tender, about 15 minutes. Remove from the heat. Using an immersion blender or a standing blender, puree the soup until smooth. Stir in the basil, the 2 Tbs. chives, the milk and lemon juice. Season with salt and pepper. Gently reheat the soup over medium-low heat.
Ladle the soup into warmed bowls and garnish with chives. Serve immediately. Serves 4 to 6.
Add the stock and cook, partially covered, until the squash is very tender, about 15 minutes. Remove from the heat. Using an immersion blender or a standing blender, puree the soup until smooth. Stir in the basil, the 2 Tbs. chives, the milk and lemon juice. Season with salt and pepper. Gently reheat the soup over medium-low heat.
Ladle the soup into warmed bowls and garnish with chives. Serve immediately. Serves 4 to 6.
Adapted from
Williams-Sonoma Collection Series,
Soup & Stew,
by Diane Rossen Worthington
(Simon & Schuster, 2004).
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Rated 5 out of
5
by
LisaHur from
Took my breath away!
I used a volunteer summer squash from the garden whose variety I was uncertain of. Such a non-issue in the end. As soon as I tasted it after the puree my eyes lit up and I had to ask myself if this was possibly the best squash soup I've ever had. Doesn't even need the milk. Doesn't even need any salt/pepper. Used fresh chives and dried basil. Yum! So healthful and clean. I 100% recommend giving this recipe a try!
Date published: 2014-10-08
Rated 5 out of
5
by
JezzAbell from
Quick n Easy n Yummy
A great way to use the abundance of squash in my garden. Lovely lunch on a cool Sunday afternoon.
Date published: 2012-08-05