Summer Squash Soup

August 3, 2014

Summer Squash Soup

Nora McGinnis, adapted from Gourmet, September 2006

3/4 stick (6 tablespoons) unsalted butter, cut into pieces

1 medium CSA onion or about half a basket of little sweetie onions, halved lengthwise and thinly sliced crosswise

1/2 teaspoon salt

2 lb CSA yellow summer squash, halved and thinly sliced

2-4 CSA carrots, thinly sliced

1 CSA yellow-fleshed potato (1/2 pound), peeled, halved, and thinly sliced

4 cups vegetable stock

Melt butter in a 6- to 8-quart wide heavy pot over moderate heat, then cook onion with salt, stirring, until softened, about 8 minutes. Add squash, carrots, potato, and stock and bring to a boil. Reduce heat, then simmer, partially covered, until vegetables are very tender, about 20 minutes. Remove from heat and cool soup, uncovered, 10 minutes.

Working in batches, puree; soup in a blender until smooth (use caution when blending hot liquids) and transfer to a bowl. Return purée to cleaned pot and thin with water if desired; simmer 3 minutes. Season with salt.

Note: This soup adapts well to all sorts of variations. While the above combo of vegetables produces a fun, bright yellow color, it is equally tasty made with zucchini, ronde de nice squash, red skinned potatoes or purple potatoes. You can also substitute sweet potatoes for a sweeter flavor or chicken stock for a heartier savory flavor.

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