A couple of weeks ago I had the opportunity to co-star in an impromptu garden photo shoot. The resulting bounty of said garden inspired this yellow squash soup. My mom pulled out an old wooden fruit crate where we stowed our bounty during the shoot. I pulled on my wellies, and snatched a few sunflowers. We ate beans right off the plant, and pretended to look cool with our hoes– an immature, yet funny photo shoot joke. After all was said and done, it turned out to be a beautiful, unexpected moment captured in the company of good friends.
–A garden truly is a beautiful place for inspiration.
This soup is one I’ve adapted from a recipe given to my mom from an old family friend years ago. Our family grew up with Sally’s soup each summer, as this was one of mom’s ways to get rid of a few of those extra large zucchini she couldn’t keep up with during the summer months. This serves about two, so double or triple for a larger crowd. It can also be frozen for eating later when summer squash are a distant memory!Summer Squash Soup 3 cups sliced yellow summer squash 1/2 cup chicken broth 1 small onion, diced 1/2 tsp. salt 1/2 tsp. dried oregano 1 T. butter 2 T. whole-wheat flour 1/2 cup chicken broth 1/2-1 cup plain yogurt Salt and pepper to taste Red pepper flakes, optional
- In a large pot, simmer squash, 1/2 cup chicken broth, onion, salt, and oregano until tender and squash is starting to fall apart.
- Transfer squash mixture to a blender and blend until smooth. Set aside.
- In same pot that squash was cooked in, melt butter. Whisk in flour and then gradually add remaining 1/2 cup broth to form a sort of roux.
- Gradually add squash mixture back to pot. Stir in yogurt to a desired consistency. Add salt and pepper and a hint of red pepper flakes to taste. Heat carefully!