Zucchini Yellow Squash Vegetable Pesto Soup Recipes

ZUCCHINI AND YELLOW SQUASH SOUP

Steps:

• Chop the onion, mince the garlic, and finely chop the fresh rosemary.
• Heat olive oil and butter in large heavy soup pot or stovetop pressure cooker (or in the bottom of the electric pressure cooker on the Saute setting).
• Then add onion and saute about 5 minutes, or until onion is translucent and softened.
• Add garlic, rosemary, and Italian Herb Blend and cook 3-5 minutes more.
• While the onion, garlic, and rosemary are cooking, chop up enough zucchini and yellow squash to make 8 cups (or slightly less for the electric pressure cooker if you can't fit that much.)
• Add the vegetable or chicken stock to onion mixture and simmer 10 minutes. (Use 6 cups stock for pressure cooker or 8 cups for stovetop.)
• For the electric pressure cooker I kept the setting on Saute to simmer the stock.)
• Then add chopped zucchini and yellow squash.
• For stovetop cooking, turn heat to very low and simmer 30 minutes, or until squash is very soft and flavors are well blended.
• For electric or stovetop pressure cooker, lock the lid, choose MANUAL, HIGH PRESSURE and set the time for 5 minutes.
• Use the quick-release method to release the pressure after the time is up.
• Use an Immersion Blender (affiliate link) to puree the mixture, or work in batches and puree in food processor or blender. (Be careful if you're using the blender or food processor and don't fill them too full when blending hot liquids.)
• When mixture is as pureed as you'd like it, check the consistency of the soup.
• Simmer until the soup is reduced and as thick as you'd like it. (Simmer about 20 minutes on medium low on the stovetop or stovetop pressure cooker or about 20 minutes on Saute in the electric pressure cooker.
• This time may vary, depending on how thick you want it.)
• Season to taste with salt and fresh-ground black pepper.
• Serve soup hot, with freshly grated Parmesan cheese sprinkled on top if desired.

ZUCCHINI & YELLOW SQUASH VEGETABLE PESTO SOUP

Steps:

• Heat the olive oil in a 6-quart (or larger) soup pot over high heat.
• Add the onions, carrots, celery, and the parsley bundle, and cook for 2 minutes, stirring frequently.
• Add the garlic and mushrooms, and cook for 3 minutes.
• Add the broth, salt, and pepper.
• Cover the pot and bring to a boil. Remove the cover, reduce the heat to medium-low, and simmer for 12 minutes.
• Add the broccoli, zucchini, yellow squash, and spinach to the soup. Simmer for 15 minutes.

YELLOW SQUASH SOUP WITH ZUCCHINI CRISPS

Steps:

• Melt butter in large saucepan over medium heat. Add onion & 1/2 teas. salt. Cook 5 minutes or until onion is softened. Add squash, yellow pepper, carrots, potatoes to saucepan along with chicken or vegetable broth. Bring to a boil. Reduce heat to low and simmer, partially covered, until vegetables are tender. About 15 minutes. Remove from heat and cool 10 minutes.
• Transfer 3 1/2 cups of vegetables to a small bowl & reserve. Working in small batches, puree the remaining soup in blender until smooth. Note: When blending something hot only fill blender 1/3 full, put the lid on a little askew (to let hot air out). Cover blender with kitchen towel. Start on low or pulse & work up to high. Transfer pureed soup to a bowl. Return pureed and reserved vegetables to saucepan. Add water or additional chicken/vegetable broth, if necessary, for desired consistency.
• Add salt and pepper to taste. Heat to just barely boil. Divide among 4-6 bowls. Garnish with fresh, chopped basil leaves. Serve with zucchini crisps. Recipe to follow.
• Zucchini Crisps Heat oven to 250 degrees. Cut 1 med zucchini into 1/2" thick slices.1 3/4 C 2/3 cups Panko bread crumbs 1 1/2 oz Parmigiano Reggio grated on box grater or Asiago cheese grated 1/3 cup Unbleached all purpose flour 1/2 teas Kosher salt 1/4 teas Pepper 1 Egg + 1 teas water, beaten 2 tbls Olive oil In large, non stick skillet over high heat until hot & then reduce heat to med-low. Mix bread crumbs & Parmigiano cheese in small bowl. Dredge zucchini in flour, shaking off excess flour. Dip into egg & then into bread crumbs/Parmigiano cheese mixture. Fry zucchini in batches 4-5 min or until browned on both sides. Add more olive oil as needed. Drain the crisps on paper towels. Sprinkle with salt. Transfer to rimmed baking sheet & keep warm in oven. Serve with soup and tomato frisee salad. Enjoy.

PESTO SQUASH

Steps:

• Place zucchini in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes.
• In a serving bowl, mix together zucchini and pesto. Top with Parmesan cheese.

ZUCCHINI AND YELLOW SQUASH WITH PESTO

Steps:

• In a food processor purée together basil, Parmesan, pine nuts, salt, lemon juice, and oil until smooth and season with pepper.
• With a mandoline or other manual slicer, cut zucchini and yellow squash lengthwise into very thin slices. Arrange slices in one layer, overlapping them slightly, on 2 large platters and drizzle pesto over slices. Chill zucchini and yellow squash, covered, at least 1 hour, to allow dressing to be absorbed, and up to 1 day.

ZUCCHINI AND YELLOW SQUASH SOUP

Steps:

• Heat oil in heavy large saucepan over medium-low heat.
• Add onion,shallots and garlic and cook until onion is translucent,stirring occasionally, about 10 minutes.
• Add flour and stir 3 minutes.
• Add zucchini and crookneck squash and cook until softened, stirring frequently, about 5 minutes.
• Stir in stock,heavy cream, basil and oregano.
• Reduce heat and simmer 20 minutes.
• Season with salt and pepper to taste and serve immediately.
• Soup may be pureeed if a creamier texture is desired.

SQUASH AND ZUCCHINI WITH PESTO

Steps:

• Heat olive oil in a large skillet over medium-low heat. Add squash, zucchini, and onions; saute until slightly tender, about 10 minutes. Season with salt and pepper.
• Combine pine nuts, salt, and pepper in a food processor; pulse until coarsely chopped. Add basil, Parmesan cheese, and garlic. Continue to process until finely ground. Slowly add in olive oil until pesto reaches the desired consistency.
• Serve pesto over the warm vegetables. Top with tomatoes. Taste and adjust seasoning if needed.