Subscribe

Yellow squash soup

Creamy and delicious, this smooth squash soup is among the first of the autumn soups, enjoying the last of the summer squash harvest.

  • close
    Yellow squash is the star of this soup, giving it a bright color and a creamy texture.
    A Palatable Pastime
    View Caption
  • About video ads
    View Caption
of

I’m a locavore. And I don’t just say that because it is a trendy thing. Mind you, I am glad that eating local foods has become more popular. I think it is important to support the agriculture in our area, keep it strong and full of vitality. The simple fact is that your neighbor needs the work, and if he goes out of business, your produce will come from … where? Food that travels is often harvested underripe and overripens during the journey.

But at this time of year, farm stands and markets everywhere are full of the bounty that comes from the hard work and sweaty brow of local growers.

I love going to farm markets. I like seeing the people. I like the sounds. I like the colors. I love love love the smells. It just isn’t quite like the air-conditioned grocery store, is it?

Recommended: Soup Recipes: Warm up with these soups, stews, chowders, and chilis

And at this time of year, summer squash are still quite abundant in all the farm markets, after reaching a peak about a month ago (we call that Zucchini-pocalypse in these parts.) And sister to the lovingly green zuke is the yellow squash, sometimes just called summer squash, sometimes crookneck squash (if it is shaped like a cane). And while it certainly is as delicious as zucchini, I have often wondered why it doesn’t seem to be as popular in the garden.

Maybe there just aren’t enough recipes utilizing it without throwing in the green stuff.

Well, OK. So, let’s make recipes using it! And with fall a few short weeks away, soup is really a great idea. It is great for lunches as well as chilly days. And in this particular soup recipe, the yellow squash is going to be the superstar, working out far more aesthetically than zucchini ever would. The color is buttery. The flavor is complex. The texture is velvety. And the cheese on top? Divine!

This freezes well, too, so if you happen to have a yellow-squash-alypse, I’ve got you covered. If not only to get you out of a tight spot with tons of squash, it is always a good idea as autumn brings busier days with school schedules and other events, to have a little something tucked away in the freezer that you can thaw, warm, and serve. Even the best laid planners need a way out sometimes.

Now if only the squash-opalypse would last year round instead of just a few short weeks in late summer, we’d be all set.

Yellow squash soup

4 to 6 servings

1-1/2 pounds yellow squash, chopped
2 cups chopped sweet onion
1 yellow or orange bell pepper, chopped
2 tablespoons olive oil
4 teaspoons vegetable base
4 cups water
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 tablespoon chopped garlic
1/4 teaspoon ground nutmeg
1/2 cup sour cream
Parmesan cheese for garnish (optional)

1. In a large soup pot, saute the squash, onion, and bell pepper in oil until the onion becomes translucent.

2. While vegetables are cooking, stir together the vegetable base with hot water (or use /homemade/canned vegetable broth.)

3. Season vegetables with salt, pepper, thyme, and garlic, then stir in the broth and simmer on low for about 25-30 minutes.

4. Remove from heat and allow mixture to cool somewhat, then purée in a food processor or with a stick immersion blender until smooth.

5. Whisk in the sour cream and grated nutmeg, then gently warm until hot enough to serve, but do not boil at this point.

6. Serve garnished with Parmesan cheese, if desired

Related post on A Palatable Pastime: French tomato lentil soup

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

 
 
Make a Difference
Inspired? Here are some ways to make a difference on this issue.
FREE Newsletters
Get the Monitor stories you care about delivered to your inbox.
 

We want to hear, did we miss an angle we should have covered? Should we come back to this topic? Or just give us a rating for this story. We want to hear from you.

Loading...

Loading...

Loading...

Save for later

Save
Cancel

Saved ( of items)

This item has been saved to read later from any device.
Access saved items through your user name at the top of the page.

View Saved Items

OK

Failed to save

You reached the limit of 20 saved items.
Please visit following link to manage you saved items.

View Saved Items

OK

Failed to save

You have already saved this item.

View Saved Items

OK