Do you have your favorite foods during the summer time? I know I do, such as watermelon or strawberries.
Anyways, here is something you can make that is easy and delicious. Enjoy!
It’s the time of year when gardens and markets are overflowing with zucchini and summer squash. This tends to correlate with an abundance of squash recipes, which is where this summer squash soup comes in to the rotation. If you find yourself with quite a few squash, a few other recipes to make:
Curry Powder: Missing a few spices or don’t feel like measuring everything out? A tablespoon or so of good curry powder can be used. Occasionally I’ll swing this soup another spice direction and use chipotle powder with a bit of cumin and coriander.
Legumes: I don’t do this as often as I used to but you can swap out the potatoes for chickpeas, using the chickpeas as a thickener and an added protein. You can also cook about 1/2 cup red lentils with the broth and puree in the soup.
I’m a big advocate that soup really doesn’t need a recipe because you can practically throw anything in a pot, puree it, and come out with something delicious. The key to this summer squash soup are the spices. Beyond that, you can really mix and match based on what’s at the market or what you already have on hand.