Summer Squash Soup
Photo © Deb Perelman
- 3/4 stick (6 tablespoons) unsalted butter, cut into pieces
- 1 medium onion, halved lengthwise and thinly sliced crosswise
- 1/2 teaspoon salt
- 2 lb yellow summer squash, halved and thinly sliced
- 2 carrots, thinly sliced
- 1 yellow-fleshed potato (1/2 pound), peeled, halved, and thinly sliced
- 4 cups chicken stock or reduced-sodium chicken broth
- 3/4 cup loosely packed fresh mint leaves
- 1/2 cup loosely packed fresh flat-leaf parsley sprigs
- 1 large scallion, chopped (1/2 cup)
- 1/4 cup extra-virgin olive oil
- 2 tablespoons water
- 1/4 teaspoon salt
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Carrots (2)
- Flat-leaf parsley, loosely packed fresh sprigs (1/2 cup)
- Fleshed potato (1/2 pound), yellow (1)
- Mint, loosely packed fresh leaves (3/4 cup)
- Onion, medium (1)
- Scallion, chopped (1/2 cup), large (1)
- Summer squash, yellow (2 lb)
- Canned Goods
Chicken stock or reduced-sodium chicken broth (4 cups)
- Cooking & Baking
- Olive oil, extra-virgin (1/4 cup)
- Salt (3/4 teaspoon)
- Drinks
- Water (2 tablespoons)
- Dairy
- Butter, unsalted (3/4 stick)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published September 11, 2006 (6 years ago).
10 people saved this recipe.
