Summer Squash Soup
Summer squash gets minimal adornment in this simple, warming soup. Use zucchini, cousa, croockneck, pattypan . . . whatever you've got!
Servings: 1 quart
Ingredients
- 2 tablespoons ghee
- 1/2 large onion diced
- 2 cloves garlic sliced thinly
- 1 1/2 lbs summer squash halved lengthwise and sliced into thin half moons
- 2 cups hot chicken broth
- salt to taste
Instructions
- In a medium (3-quart) saucepan, heat the ghee over medium heat. Add the onions and garlic and sauté for five minutes, until softened and translucent but not browned.
- Add the squash and sauté for ten more minutes, until the squash becomes translucent and soft, and the pieces are just beginning to break down and brown.
- Add the chicken broth, stir, and cover the pot. Turn it down to low and let simmer for 10 minutes.
- Turn off the heat, then use an immersion blender to process the soup until very smooth, about one minute. Salt to taste and enjoy.