Summer Squash Soup

This past week I received three types of squash in my CSA bag from La Nay Ferme: a green patty pan, a yellow crookneck, and a large zucchini. They were very sweet and tender – perfect for a summer soup. It made a nice lunch topped with some homemade croutons (see my summer Panzanella recipe). It does take some time to cut up the vegetables, but the rest is easy. I puréed the soup with an immersion blender, but you could leave it chunky if you prefer.

Summer Squash Soup
1/3 c. extra virgin olive oil
1-1/3 c. chopped red onion
2 cloves garlic, minced
1 green bell pepper (about 2/3 c.)
1 rib celery, chopped
3 c. peeled and sliced carrots (about 6 carrots)
3 c. diced patty pan squash (1 large patty pan)
3 c. diced zucchini (1 large zucchini)
1-1/2 c. diced crookneck squash (1 small squash)
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
8 c. chicken or vegetable stock
4 sprigs fresh thyme
2 fresh bay leaves
1 Tbsp. chopped fresh Italian flat leaf parsley

Heat oil in a 5-quart stockpot. When oil is hot add garlic and sauté 1 minute until garlic softens. Add onion and sauté 5 minutes until it begins to soften. Add bell pepper and celery and sauté 2 minutes to soften. Add carrots and cook 2 minutes. Add all squash. Add salt and pepper. Cook 2 minutes. Add stock and herbs. Cover and bring to a boil. Reduce heat to low and simmer 20-30 minutes until squash and carrots are fork tender. Remove thyme sprig and bay leaves. Purée in batches until smooth. Serves 6-8.


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