They’re everywhere: trumpeting from bins in the market, overflowing from grocery store shelves–those fabulous squashes in shades of yellow and green. If you have a garden, you’ve probably got more than you can handle. If you have a neighbor with a garden, you’ve probably received some as a gift. What to do with all this abundance? Cook up a batch of this great, simple soup, flavored with herbs, and with a hint of cheese for added calcium and creaminess.
Herbed Summer Squash Soup is good chilled or warm, whichever you fancy. Add a loaf of crusty bread and you have an earthy and delicious supper.
3 cups good-quality vegetable broth
3 medium summer squash or zucchini, cut into 1-inch chunks
1 tablespoon chopped fresh dill, or 1 teaspoon dried
3/4 cup shredded Cheddar cheese
Salt and freshly-ground black pepper, to taste
1. In a medium saucepan, place broth, squash, and dill and bring to a boil over high heat. Reduce to simmer and cook, uncovered, until squash is tender, between 7 and 10 minutes.
2. In a blender or food processor, puree in batches until smooth, then return soup to the pan and reheat over medium-high. Slowly add the cheese, stirring, until it is melted and incorporated into the soup.
3. Season with salt and pepper to taste. May be served warm or chilled.