With the summer bounty of squash, it's often difficult to eat it all before it spoils. In addition to sauteeing it with butter and herbs, I also make it into soup that can be frozen for consumption later in the year.
Creamy Summer Squash Soup
1 medium-large green squash, cut up
1 medium zucchini, cut up
3 small orange squash, cut up
1 yellow summer squash, cut up
1 flat top squash, cut up
1 medium yellow onion, peeled, whole
1 small red onion, diced
1 tablespoon chopped garlic
1/2 teaspoon ground corriader
1/4 teaspoon ground nutmeg
2 cups organic (or fresh) chicken broth
1/2 cup organic heavy cream
1/2 stick of organic butter
Water or chicken broth as needed for consistency
Salt & Pepper to taste
Sour cream (organic)
In a large pot simmer cut squash in chicken broth, butter, chopped onion, whole onion, garlic and spices until squash is cooked soft and tender. Remove whole onion and discard. Puree squash and broth mix together and add heavy cream, add more chicken broth or water to desired consistency for a creamy soup. Season with salt & pepper to taste. Serve hot, topped with a dallop of sour cream.
If freezing, do not include sour cream! Add it once it's thawed and re-heated.