Meatless Monday: Sunny Summer Squash Soup

Squash Soup

Squash Soup

Squash Soup

Squash is in season and what better way to use it than make a soup? Last week I made this wonderful Sunny Summer Squash Soup from Fat Free Vegan Kitchen’s Recipe. I got most of the produce from the farmer’s market, including the squash, potatoes, garlic, onion and red chili. It uses potatoes to help thicken the soup and a red chili to add a little kick. I made the soup very smooth—but added some red peppers and bread to give it some texture. I also added all the optional ingredients—it was my first time trying tahini (sesame paste) not in hummus. Turns out, I like it.:)

Here’s the recipe if you get a chance to pick up some squash this week:

  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 small hot pepper, seeds removed and chopped
  • 2 ribs celery, strings removed and chopped
  • 2 medium (12-14 ounces) gold potatoes, peeled and cut into small dice
  • 1 1/2 pounds small yellow squash, chopped (or young zucchini)
  • 1 pinch white pepper
  • 4 cups vegetable broth
  • 1 teaspoon oregano
  • 1/2 teaspoon turmeric (optional, for color)
  • 2 tablespoons nutritional yeast (optional)
  • 1 tablespoon tahini (optional)
  • salt and white pepper, to taste (optional)
  • Garnish: slivers of red bell pepper

Heat a large non-stick or enamel-coated pot over medium-high heat. Add the onion, reduce the heat to medium, and cook, covered but stirring every minute or so, until it begins to brown, about 5 minutes (add a little water if it tends to stick). Add the garlic and hot pepper and cook for another minute.

Add all remaining ingredients except the optional ones. Cover and cook until the potatoes are completely tender (they will mash if lightly pressed with a spoon), about 25-40 minutes.

Remove half of the soup and put it into a blender and puree at high speed until completely smooth. (Be careful–hot liquids can erupt from your blender; I always remove the center cup from the lid and cover the opening with a kitchen towel.) Once it’s blended, pour the soup into another pot. Add the remaining soup to the blender, along with any optional ingredients you choose to use, and blend well. Add to the other half of the soup, and simmer for about 5 minutes. Ladle into bowls, garnish with slices of red bell pepper, and serve.

Do you have a favorite summer soup?

2 responses to “Meatless Monday: Sunny Summer Squash Soup

  1. Picked up your site via google the other day and absolutely love it. Continue this fantastic work.

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