Recipe courtesy of Jody Adams

Summer Squash and Onion Soup with Toasted Almonds

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  • Yield: Makes 6 to 8 servings
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Ingredients

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

Directions

  1. 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.
  2. 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.
  3. Add the savory and ladle the soup into warm bowls. Sprinkle with the almonds and cheese and serve immediately.

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