My friend Phyllis from Mississippi makes this vibrant and creamy squash soup when she comes to visit us in the summer. It’s such a quick and easy way to make use of fast-growing summer squash that it’s bound to become one of your summer staples, too.
Recipe information
Yield
makes about 3 quarts / serves 8 to 10
Ingredients
Preparation
Step 1
Heat the butter and olive oil in a large saucepan over medium heat until hot. Add the onion and celery and cook, stirring, until the onion is soft and golden, about 5 minutes. Add the garlic and cook and stir for 1 minute more.
Step 2
Add the broth, squash, salt, and pepper and stir to combine. Bring to a low boil, reduce the heat, and simmer until the squash is tender, stirring occasionally, about 15 minutes. Remove from the heat and add the half-and-half, basil, and parsley.
Step 3
Using an immersion blender, standing blender, or food processor, puree the soup until smooth. (If using a blender or food processor, allow the soup to cool slightly before blending in batches.) Taste for seasoning and add more salt and pepper, if desired. Serve hot or cold, garnished with basil.
On the Side
Step 4
For a filling and summery supper, try serving this soup with Fried Green Tomato BLT (page 79) or Grilled Peach Salad with Shaved Country Ham and Summer Herbs (page 273) and Watercress Angel Biscuits (page 54) or slices of crusty bread.
