Summer Squash Soup with Basil

Recipe Courtesy of Curtis Aikens

Rated 4 stars out of 5
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  • Read 13 Reviews
Total Time:
50 min
Prep
10 min
Cook
40 min
Yield:
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Level:
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Ingredients

  • 2 tablespoons olive oil
  • 1 1/4 pounds zucchini, crookneck or pattypan squash, roughly chopped
  • 1 large onion, chopped
  • 6 cups Summer Vegetable Stock
  • 1/2 cup julienned basil
  • 1 1/2 tablespoons butter, softened
  • 1 1/2 tablespoons flour
  • Salt and freshly ground pepper to taste
  • Juice of 1 lemon
  • Sour cream or plain yogurt as an accompaniment

Directions

Heat the oil in a large saucepan or stockpot, add zucchini and onion. Saute for 5 minutes or until onions are translucent and zucchini is crisp tender. Then add stock, bring to a boil, reduce heat and partially cover and cook for 25 minutes. Add basil during the last 5 minutes of cooking. Mix the butter and flour together into a paste. Remove 1 cup of simmering stock and whisk in butter mixture until smooth. Add back into soup, stir until thickened. Remove soup from heat to a blender and puree until smooth. Taste and season with salt and pepper. Add lemon juice and serve with a dollop of sour cream or yogurt.

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Newest Ratings and Reviews

Read all 13 reviews

  • on August 03, 2011

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    We followed some of the recommendations by adding cream and subtracting broth. We cut the recipe in about half, using almost 2 large pattypans and 2 cups of broth. We also added some lemon pepper seasoning and a small amount of sugar to give it some sweetness. Adding lots of parmesan helps awaken it a bit as well. It was very good with bread and a salad!

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  • on July 17, 2011

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    I used 6 large patty pans and 2 white onions, and sauteed covered until really cooked. Added 4 c. of chicken broth and 1/4 c. dried basil. Pureed in blender, then thickened with 1/4 c. butter + flour. Added a bit more basil for appearance, stirred in some cream and served with a generous amount of grated parmesan and croutons. So, more veggies, less broth = thick and Divine. (didn't have lemon... Was fun!

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  • on September 08, 2010

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    I roasted all the vegetables instead of sauteeing, skipped the flour/butter and instead finished with just a little bit of cream. The quality of the squash from my garden was flavorful, but a bit stringy even after pureeing, so I ran the whole soup through a sieve and that yielded a very smooth, creamy result. Oh--and served w/ the lemon on the side so as not to curdle the cream. Kids and husband loved it.

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