Summer Squash Soup with Basil

Posted on September 5, 2012 by the farm crew
Summer Squash Soup with Basil
Recipe type: Soup
Serves: 4

  • 1 tablespoon unsalted butter
  • 1 medium leek, white and pale-green parts only, thinly sliced and thoroughly rinsed
  • 1 small clove garlic, minced
  • Salt and freshly ground pepper
  • 2¼ pounds yellow summer squash, trimmed and cut into half moons
  • 2 cups homemade or low-sodium canned chicken stock
  • Fresh basil leaves for garnish

  1. Melt butter in a medium stockpot over medium-high heat. Add the leek and half the garlic. Season well with salt and pepper; cook, stirring until soft and tender, 3 to 5 minutes.
  2. Add squash, and cook, stirring, 3 to 5 minutes. Add chicken stock, and bring to a boil. Reduce heat to a summer, and cook until tender, 15 to 20 minutes. Remove soup from heat. Mash squash lightly with a fork.
  3. Adjust seasoning with salt and pepper. Ladle into soup bowls, garnish with basil and serve.