Summer Squash Soup with Basil

Recipe Courtesy of Curtis Aikens

Rated 4 stars out of 5
  • Rate This Recipe
  • Read 16 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 16 reviews

  • on December 02, 2012

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    A great way to use up that bumper crop of zucchini and summer squash! I made it with homemade chicken stock that I had on hand, and it was excellent.

    people found this review Helpful.
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  • on September 04, 2012

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    This recipe is a bit on the bland side for me. I made a similar soup recipe that had sweet corn added and it was much yummier.

    people found this review Helpful.
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  • on July 14, 2012

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    Easy, Tasty and a great way to use up some of my summer squash!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
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