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.
By Cait Johnson, author of Witch In the Kitchen (Inner Traditions, 2001).