This soup is just as good cold as it is hot — maybe even better! I served it with crusty bread, but, next time, I think I just might make some herby croutons.
Basil & Summer Squash Soup
- 2 Tablespoons olive oil
- 1 1/4 Pounds summer squash, both green and yellow, roughly chopped
- 1 Large white onion, roughly chopped
- 6 Cups vegetable stock
- 1/2 Cup julienned fresh basil, plus whole leaves for garnish
- 1 1/2 Tablespoons butter, softened
- 1 1/2 Tablespoons flour
- Coarse salt and freshly ground pepper
- 2-3 Tablespoons heavy cream (optional)
- Parmesan cheese (for garnish, optional)
- Lemon Wedges for serving
1. In a large saucepan over medium-high heat, heat oil. Add squash and onion, and cook, stirring often, for about 5 minutes, or until the onions are softened and the summer squash is just tender. Add vegetable stock. Bring the soup to a boil, turn the heat down to medium-low, and simmer for about 25 minutes, stirring in the basil just about 5 minutes before you’re done cooking.
2. Meanwhile, in a medium bowl, mix softened butter and flour to make a paste. Carefully remove 1 cup of the soup stock, while it’s still simmer, and whisk into the butter-flour mixture. Pour mixture back into soup, and stir until the soup has thickened a little.
3. Remove soup from heat. Let cool for about 10 minutes. Working in batches, transfer the soup to a blender and puree until the mixture is smooth, or to your desired texture. Season with salt and pepper, stir in optional cream. Transfer to serving bowls and garnish with basil leaves and optional parmesan. Serve with lemon wedges.
Recipe Adapted From: food.com