Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Creamy Italian Squash Soup
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- #44850
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1/4 cup olive oil
4 cloves fresh garlic, minced
1 1/2 pound summer squash, cut into 1-inch cubes
1 medium potato, cut into 1-inch cubes
4 cups reduced-sodium chicken broth, vegetable broth or water
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 can (14.5- or 15 ounce size) crushed tomatoes
freshly grated Parmesan cheese, optional
directions
Heat the olive oil over medium high heat in the bottom of a wide, deep pot such as a Dutch oven. When the oil is hot, add the garlic and cook until it is barely golden, maybe a minute. Add squash, and increase heat to high.
Cook 10 minutes, stirring occasionally, until squash is quite soft and may be browning in places. If the garlic is sticking and looks as if it might burn, turn the heat down a little. The garlic might get quite brown -- that's fine.
Add potato, broth or water, basil (if using dried), salt and pepper. Add tomatoes, then fill the can with water and add it to the pan. Bring the mixture to a boil, then lower heat to simmer, cooking about 20 minutes in all, or until the potatoes are tender.
Blend in batches in a blender until smooth. If using fresh basil, cut it into ribbons and stir it into soup just before serving.
Serve hot or cold. If hot, you may want to top it with some Parmesan cheese; cold, snip fresh basil or chives on the top. Serve with hot corn bread or rolls.
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nutrition data
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This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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reviews & comments
August 19, 2012
I asked for recipes for summer squash at our last Commuinty Garden potluck because my plant was rather prolific this year. A friend sent me the link to this recipe. Tonight I made it for dinner. My husband likes a little meat in his soup, so I sliced up a couple leftover sausages. With the basil ribbons and the Parmesan on top, we had the most delicious meal from the garden! I think it will also be good served chilled as mentioned, and certainly meat is not necessary, but Italian sausage was a good choice.