SUMMER SQUASH SOUP
A healthy, easy and delicious soup made with fresh summer veggies. Serve hot or cold and freeze leftovers to enjoy on cold winter days!
Provided by jsquilts
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Melt butter in a heavy pot over medium heat; cook and stir onions until translucent, about 10 minutes. Add chicken broth and potatoes; bring to a boil. Reduce heat to medium-low, cover pot, and simmer, about 5 minutes. Add carrots and simmer, about 10 minutes. Add zucchini and simmer until all vegetables are tender, about 15 minutes.
- Combine soup, basil, salt, and pepper into a blender or food processor no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until desired consistency is reached.
Nutrition Facts : Calories 166.4 calories, Carbohydrate 27.8 g, Cholesterol 14.3 mg, Fat 4.7 g, Fiber 5.3 g, Protein 5.4 g, SaturatedFat 2.6 g, Sodium 891 mg, Sugar 8.4 g
SUMMER SQUASH SOUP WITH BASIL PISTOU
Pistou, a French version of pesto, is a mixture of basil, garlic, and olive oil.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 8
Steps:
- Melt butter in a medium stockpot over medium-high heat. Add the leek and half the garlic. Season well with salt and pepper; cook, stirring until soft and tender, 3 to 5 minutes.
- Add squash, and cook, stirring, 3 to 5 minutes. Add chicken stock, and bring to a boil. Reduce heat to a simmer, and cook until tender, 15 to 20 minutes. Remove soup from heat; let cool slightly.
- Fill the bowl of a food processor with basil and remaining garlic. Drizzle olive oil through the feed tube; process until smooth. Season with salt and pepper. Transfer basil pistou to a small bowl.
- Place slightly cooled soup in the cleaned bowl of the food processor, and process until soup is pureed but still slightly chunky.
- Return to stockpot; cook to reduce liquid and thicken just slightly, about 5 minutes. Adjust seasoning with salt and pepper. Ladle into soup bowls, garnish with basil, and serve with basil pistou.
INSTANT POT SUMMER SQUASH AND BASIL SOUP
Rich and creamy summer squash and basil soup made in the Instant Pot for convenience - Made with simple ingredients and no added cream!
Provided by Lauren
Categories Soup
Time 18m
Number Of Ingredients 10
Steps:
- Hit 'saute' on your Instant Pot.
- Add the oil, butter, onion, and garlic and cook for 3-5 minutes until softened.
- Add in the squash and cook for another 2-3 minutes.
- Stir in the water, salt, and pepper and close and lock the lid (make sure the steam release valve is set to 'sealing'.
- Press 'manual' and set the Instant Pot to 8 minutes (high pressure).
- Once the soup has completed cooking, let the pressure naturally release for 10 minutes (meaning, don't frickin' touch it!). It will read: LO10 when 10 minutes has passed.
- Release the remaining pressure by turning the steam release valve to 'venting' and open the lid when the float valve drops.
- Add in the basil and lemon juice and place the lid back on top for just a minute to let the heat infuse the basil.
- Open the lid for the final time and blend the soup either with an immersion or high speed blender until smooth. If you use a high speed blender, you may consider waiting until the soup has cooled significantly, as to avoid burning yourself or damaging your blender.
- Add in more salt, pepper, or lemon juice, as desired.
Nutrition Facts : ServingSize 1 g, Calories 109 kcal, Carbohydrate 11.2 g, Protein 2.6 g, Fat 7 g, Fiber 2.7 g, Sugar 8.1 g
SIMPLE SQUASH AND BASIL SAUTE
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the onion, squash, zucchini, garlic, salt, and pepper and cook, stirring occasionally, until lightly browned and crisp-tender, about 2 minutes. Add the tomatoes and basil and cook, stirring, until tender, about 1 minute more. Serve immediately.
VEGETABLE SOUP WITH SWEET BASIL
The simple soup my mother makes from the vegetables she grows in her own garden next to the house where I grew up in St. Viet, Carinthia, Austria, is very little different from the following traditional French recipe: just lots of good, fresh vegetables and some liquid to cook them in.
Provided by Food Network
Categories main-dish
Time 1h10m
Yield : 6 servings
Number Of Ingredients 15
Steps:
- Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into 1/4-inch dice.
- In a 6-quart stockpot, combine 3 tablespoons of the olive oil with the water. Add the vegetables and saute over medium-low heat until all the water evaporates. Do not brown the vegetables.
- Add the stock and bring to a boil. Cook at a gentle boil for 30 minutes.
- Meanwhile, in a food processor fitted with the metal blade, put the tomatoes, basil, garlic, and remaining 3 tablespoons olive oil. Pulse until pureed.
- Stir the puree into the cooked soup. Do not let the soup return to a boil. Season, to taste, with salt and pepper. Serve the soup hot or cold from a tureen or in individual bowls.
SUMMER SQUASH SOUP WITH BASIL
Steps:
- 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.
SAUTEED SUMMER SQUASH WITH BASIL
Provided by Moira Hodgson
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cut the squash in thick slices. Heat the oil in a large skillet and saute the squash over high heat so that it is golden brown on both sides, but not overcooked. It should still be slightly crunchy. Remove with a slotted spoon as the pieces are cooked and place them in a serving bowl.
- Add the garlic to skillet, cook until golden. Add with oil left in pan to the squash. Season with salt and pepper, sprinkle with basil and toss. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 427 milligrams, Sugar 4 grams
YELLOW SQUASH SOUP
Delicate and lemony, this yellow squash soup recipe would set the stage for a memorable ladies' luncheon. It's the best of late summer in a bowl. -Heidi Wilcox, Lapeer, Michigan
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, heat oil over medium heat. Add onions and leek; cook and stir until crisp-tender, 5 minutes. Add squash; cook and stir 5 minutes. Add garlic; cook and stir 1 minute longer. Stir in broth, thyme and salt. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 15-20 minutes. , Discard thyme sprigs. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan. Stir in lemon juice and hot pepper sauce; heat through. Sprinkle each serving with cheese and lemon zest.
Nutrition Facts : Calories 90 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 377mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
PAN-COOKED SUMMER SQUASH WITH TOMATOES AND BASIL
This Provençal summer dish is delightful as a starter or as a side dish with fish, chicken or cooked grains.
Provided by Martha Rose Shulman
Categories weekday, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet. Add the zucchini. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan, and set aside.
- Add the remaining olive oil to the pan, then the garlic. Cook, stirring, just until fragrant -- less than 30 seconds. Stir in the tomatoes. Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, add salt and pepper to taste, and reduce the heat to medium. Cook, stirring often, until the zucchini is tender and translucent and the tomatoes have cooked down to a fragrant sauce. Stir in the basil, and taste and adjust seasonings. Remove from the heat and serve hot, or allow to cool and serve at room temperature.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 455 milligrams, Sugar 4 grams
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