Looking for a way to use all your summer squash and serve a healthy meal the whole family will love, while also freezing tons of extra for later use or gifts? This recipe will meet all those needs. It is a great, fresh way to get the kids to eat your garden veggies. This soup is amazingly satisfying for those on a low-carbohydrate diet or those trying to eat a healthier whole food based diet. I added Jalapenos from our Gospel Garden to our abundant harvest of crook neck squash and onion from our home garden. To this I also added our farm fresh home made raw yogurt. Make extra to freeze for soups and sauces during the winter months. The spicy kick will also serve those who need a nourishing soup during cold and flu season.
Summer Squash Soup Yield: Approx. 15 Cups
- 10-15 Crook Neck Squash, coarsely chopped.
- 1 Small White Onion, diced.
- 4 Cloves Garlic bruised.
- 5 Jalapenos, sliced, seeded and cored.
- 4 Tbs Olive oil
- 3 Tbs Butter (no margarine please!)
- Salt and Pepper to taste.
- 2 Cups Chicken Stock
- 1 Cup Yogurt
- 1 C Parmesan Cheese
Heat olive oil, onion, jalapenos and garlic until onion becomes translucent. Add squash, butter, salt and pepper.
Heat for 20 -30 minutes, ever so often stirring the squash to help break down. Add chicken stock and cook an additional 30 minutes until squash is slightly mushy and cooked through. Let cool and puree in blender in batches. Rinse out original pan. Return puree to pan and place in medium heat. Add yogurt and cheese and whisk to incorporate.
Serve warm or cold and topped with roast chicken breast, and accompanying a loaf of french bread.
For the Chicken : My method for roasting chicken is simple- choose bone in, skin on chicken breasts, season with salt and pepper, a little olive oil and cover with foil. Bake in 375 F oven for 45- 50 minutes, (or until an internal temperature of 170 F). Remove foil and brown an additional 10 minutes. Remove breast from rib before serving in soup if desired, or serve as is on the side!