Summer Squash Soup

First, I must say that it’s wonderful to be home and I am so proud of my little family for doing such an amazing job of keeping the blog and my Facebook page up and running in my absence!  Now on to some food – Summer Squash Soup!!

Jaden’s response to this dish, “It’s way better than it looks; it’s actually delicious!” Almost 4 year old Rowan’s comment was, “This soup is yummy!”  The teenager Coby’s thoughts, “Really good mom!” I have to agree with Jaden, this soup is deceivingly tasty despite it’s crazy green hue.  It’s now officially my new favorite soup at the moment and next time I’ll add some shredded chicken on top to make it a meal all on it’s own!

My inspiration for this summer squash soup was brought on by the abundance of summer squash we have been receiving from our CSA and I needed a new way to eat up our end of summer bounty.

Here is the recipe!

zucchini soup

Summer Squash Soup

3 large zucchinis or other summer squash, cut into large chunks

1 1/2 cups chicken broth

2 medium sized leeks, diced

3 tablespoons grass fed butter or clarified butter (or another cooking oil of your choice)

1 teaspoon crushed garlic

Sea salt and black pepper to taste

1. In a pressure cooker add the zucchini and chicken broth and bring up to pressure.  Cook for 2-3 minutes, remove from heat and immediately run the pressure cooker and cold water until the pressure is realeased.  If you do not have a pressure cooker, simply boil the zucchini in the chicken broth in a covered pot until the zucchini is soft.

2. While the zucchini is cooking, melt the butter in a soup pot and start sauteing the diced leeks.  Once the leeks are soft, add the garlic and saute for another 2-3 minutes.

3. Add the cooked zucchini and the cooking liquid into a food processor.  Add about half the garlic and leek mixture to the food processor as well and blend until totally smooth.

4. Add the blended soup back to the remaining leek and garlic mixture in the soup pot and bring to a simmer.

5. Season with sea salt and black pepper to taste and serve (I even added another couple tablespoons of grass fed butter at the end as well for some extra flavor and fat)!

As always, enjoy!

Comments

    • Sarah says

      The won’t be a problem, be sure to cook the zucchini until it’s very tender and the food processor just blends them into oblivion! Have fun!

      • Mary says

        Turned out great! I used a whole bunch of leeks because I had them. And of course the pat (or scoop) of butter at the end was perfection. Thanks for a great recipe.

  1. says

    I made butternut squash last weekend and added red curry paste. I just had the last of it for lunch today, it was PERFECT on a rainy grey day here in WA. Thanks for all the yummy recipes Sarah!

  2. says

    This sounds super good! I usually do something like this with roasted butternut squash (like Carmel). Maybe adding in some coconut milk too for an added layer of yumm?

  3. Marcheline says

    Hey Sarah, first of all – welcome home! Secondly, I wanted to know if you’ve ever experienced the slide from meat and vegetables to meat, meat, and meat. Lately I’ve noticed that somehow we never have green vegetables in the house in the right combination or the right amount, and we’ve ended up eating bacon and eggs for breakfast, a piece of cold chicken for lunch, and a slice of roast pork (okay, with onions) for dinner. It seems we’ve lost our grasp on the veggie side of things, and I know that’s not right. My hubby and I have completely different work schedules, so we only get to eat dinner together on Mondays and Tuesdays, which means the rest of the week is kind of “each to their own”… and the veggies are slipping away. Has this ever happened to you? Sometimes I even BUY the veggies, but they sit in the refrigerator daring one of us to prepare them, and then they wilt or “go over” and have to be thrown out. It’s awful.

    • Annie says

      Hi Marcheline,
      I’m new to eating Paleo (this is Day 32 for me) but have struggled with wilting veggies too for a long time. Here’s 3 tips that help me manage the fridge inventory:
      1. Keep a large stock of frozen veggies. I know it ain’t perfect, but they really come in handy (especially stir fries and frozen chopped collards and spinach).
      2. Cook/Prepare as much of the fresh veggies ASAP (assuming you don’t have them reserved for a specific recipe). For example, we always have bagged Broccoli Slaw in the fridge. Cooks up great with tomato sauce added (even in the microwave) and then it’s ready when you are. I sometimes cook this as I’m unpacking the grocery bag. Goes great with a can of sardines for future lunches. I do the same with any kind of fresh slaw (cole slaw, carrot salad, etc). Good to have it pre-made and ready to go from the fridge.
      3. Keep a “Garbage Soup” container in the freezer for any leftovers or veggies that are “beginning to turn.” This was a great tip from an old neighbor of my mom’s. It’s a lifesaver…when the container fills up, add broth and make some soup. You wouldn’t believe it, but it is ALWAYS tasty.
      Hope these help and good luck!

      • Annette says

        Great tips, Annie! Thanks for sharing :-)

        I definitely second 1 & 2. Love the frozen veg steamed in the micro as a quick easy side. Drizzle with oil, sprinkle with salt and eat! Make a double batch when you cook and cut up & ready to go veggies (carrots, celery, cucumber, pepper strips) are great snacks, too.

        I’ve eaten broccoli slaw with (or as) a salad before, but never heated with tomato sauce – sounds good!

        And this is the year I’m going to master SOUP and making my own stock as the base. This one sounds delicious and EASY … and garbage soup is GENIUS. Can’t wait to try it.

        I’ve learned so much in the kitchen since beginning this adventure 18 months ago…. thanks to Sarah for blogs like this for all of us who didn’t learn at the feet of a REAL FOOD cook.

        I still have a lot to learn, but I’m proud to say I’ve got some mad skillz in the kitchen now and there’s no going back to my old S.A.D. ways.

        • patty says

          A friend made a great suggestion to me that’s worked when I do it. On Sundays I grill a huge array of veggies. Maybe long zucchini slices, sweet potatoes, leeks, beets, etc.

          I have the entire pile to work with during the week. I can pick and choose to pack things for an easy lunch companion, I can slice and dice and add to salads, use for side dishes, etc.

          It’s been a blessing.

  4. Marcheline says

    Hey Annie, thanks for the tips. It’s funny you mention slaw, I just made a big batch of red cabbage and raw broccoli slaw today! Trying to mend my ways. I especially like #3, as it’s one I haven’t done before. Will keep that in mind, as soup weather is fast approaching! 8-)

    • Marta says

      One of my favorite ways to make sure I get plenty of veggies is to make sure to have some with breakfast. I love to make scrambled eggs with greens or broccoli, and then serve it with some sliced tomatoes (picked fresh from the garden). Boom! You already have 2 veggies in your body & it’s early! I also like to slice up sausage & saute it with kale for a non-egg breakfast (I need that every once in a while).
      It’s hard when you’re on your own (my husband is a firefighter so I’m a single mama half the week while he’s at the station for a 72-hour shift). I prep everything on Monday (I don’t work Mondays) so it’s ready to go & easy to grab veggies. I make a few green salads I can just throw on some protein & olive oil & go! Also, Sarah’s Sun-Dried Tomato Chicken slaw is amazing & super easy to have on hand (just dress as much as you want to eat). Good luck! I’ve had the “slump” before & you can get back to veggies, I promise!

  5. Jesse says

    Very tasty! I added some TJ’s Butternut squash I had in the freezer! I also added some kale that I sliced and sauteed with garlic. We had this with the pork chop guest recipe you posted. A nice combo.

  6. kerry ann says

    I made this soup last night and put kale and shredded chicken in it after I blended it for a main course. IT WAS AMAZING. One of the best soups I’ve made, and I’m a soup girl. Never thought of using summer squash or zucchini blended as a soup base. Truly amazing. This is a new staple for our household.

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