Light Creamy Zucchini or Yellow Squash Soup

Summer is gone. Even if we still see no signs of the fall in sunny Southern California, officially, tomorrow will be the beginning of the autumn and I realized I never made my zucchini soup.
The reason is that by the end of the spring we planted three zucchini plants and two of them were in fact yellow squash. Besides that, the only zucchini plant we had wasn’t very productive. So the truth is, I didn’t have the ingredients.
However, I still have plenty of yellow squash and since they are first cousins of zucchinis, I decided to substitute them and make this creamy yet light yellow squash soup the way my Mom taught me.
This is a pretty simple yet flavorful recipe. Most of the flavor comes from the onions which are sautéed in butter. The texture comes from the simmered zucchini or yellow squash.You can garnish this soup with croutons, finely chopped chives or green onions or with goat cheese pearls.
Zucchini or Yellow Squash Soup | Ingredients for 4 portions
1 medium white or yellow onion coarsely chopped
4 Tbs. of unsalted butter
2 big zucchinis or yellow squash coarsely chopped
1 ½ cups of water
Salt to taste

In a pan with a lid, melt 3 tablespoons of butter over medium heat and sauté the onions until they are transparent. Add the zucchinis or yellow squash and cook them until they are juicy, for about 5-7 minutes. Add the water and cook covered for 8 more minutes. Turn off the heat and let it cool down before putting everything in a blender. Once in the blender, process until it gets a creamy consistency. Pour this mixture in a pan over low heat, add the last tablespoon of butter and stir until it’s dissolved. Salt to taste.
To print the recipe click here.

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