FFS members Amy and Matt whipped up this squash soup:
- 2 medium-sized summer squash
- 2 medium-sized zucchini
- 1/2 a large onion
- 3 cloves of garlic
- Pat of butter
- 1 tablespoon of olive oil
- 16 oz. of chicken stock (half a box)
- 3 tablespoons of grated Parmesan cheese
- 1 pinch of thyme
- 1 pinch of crushed sage
- 1 pinch of salt
- 1 pinch of ground pepper
Chop up the squash, zucchini, onion, and garlic (since you’re pureeing it, doesn’t matter how small) and saute the pieces in the pat of butter. After a few minutes, when the veggies have softened, put them in a blender with the chicken stock, olive oil, cheese, and spices. Puree the mixture and serve warm or chill for later. We ate ours with toasted Asiago Peppercorn bread from Trader Joe’s.
Serves two as a main course, serves four as a starter.