Summer Squash and Onion Soup with Toasted Almonds

Makes 6 to 8 servings
  • 2 tablespoons unsalted butter
  • 4 medium sweet onions (Vidalia or Walla Walla, for example), thinly sliced
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh ginger
  • Kosher salt and freshly ground black pepper
  • 1/2 cup dry sherry
  • 6 cups chicken stock
  • 2 ounces angel hair pasta, broken into 2-inch lengths
  • 2 pounds mixed summer squashes (zucchini, yellow summer, and pattypan are all good choices), scrubbed and chopped into 1/4-inch dice
  • 1 tablespoon chopped fresh savory or thyme
  • 1/4 cup sliced almonds, toasted
  • 1/4 cup freshly grated Parmesan
  • Melt the butter in a large saute pan over medium heat. Add the onions, garlic, and ginger, season with salt and pepper, and cook until golden, about 20 minutes.

  • Add the sherry and reduce by half, only a minute or two. Add the chicken stock, pasta, and squash. Bring to a boil and cook until pasta and squash are just cooked, about 3 minutes. Season with salt and pepper.

  • Add the savory and ladle the soup into warm bowls. Sprinkle with the almonds and cheese and serve immediately.

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