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Zucchini and Summer Squash Soup with Crème Fraiche

July 4, 2014
by Cornelia Emlen
Serves: 4
A deliciously easy soup to whip up when you are in a hurry and want something that the whole family will enjoy. Using only a few ingredients, it cooks up quickly. Add curry or a bit of milk/cream to give it a whole new taste. Fabulous cool in the summer or eaten hot when the days begin to shorten and the nights are cool.
Ingredients
  • 2 lbs +/- zucchini or other summer squash, washed and cubed
  • 1 small onion, diced
  • ½ cup water or vegetable/chicken stock
  • 2 cloves garlic, minced
  • ½ cup packed fresh basil leaves (or parsley)
  • ½ tsp sea salt
  • pinch of black pepper
Farmers to You Ingredients: zucchini, summer squash, basil/parsley
Other Fresh or Pantry Ingredients: onion, stock, garlic, salt and pepper
Instructions
  1. Combine squash, water/stock, onion and garlic in a saucepan. ( Note: Because the squash has such a high moisture content you don't need to add much liquid. Start with ½ a cup and add more if you desire a thinner soup.) Bring to a boil, then reduce to a simmer and cook, covered, for about 15 – 20 minutes or until completely tender. Add basil/parley, salt and pepper and cook a few minutes more. Using an immersion mixer, puree in the pot. (A blender or food processor also works.)
  2. Garnish with a swirl of crème fraiche. The addition of chopped herbs or grated cheese is also delicious. Serve hot, cold or at room temperature. Serve with fresh bread.