Summer Squash Soup ~ Creamy, Comforting and Healthy

Here I go again with another super easy 'no need for a recipe'recipe. This is how I cook 80% of the time these days.I don't do a lot of more complicated recipes muchanymore ~ I think I got that well out of my system while in my 20's and 30's.  And that was, ahem, a 'while' ago . . .  :o)

Photo: Hirt Seeds
Frost and freezing temperatures will soon be upon us, sothis week we harvested the last few summer squash ~mostly yellow crookneck. We are promised a few warmdays before October weather really kicks in, but todayis a chilly one so I decided to make some soup (again.)
You may have made this or something similar before, it'sembarrassingly simple to make but I love it for that reasonand it tastes so good.

And to go with: (not low fat...) But we're being so good with the soup, wecan afford it, right?!

Cheese Toasts
I always like to serve a little "something" alongside soup,this time cheese toasts made from a few slices of baguette,I mixed some grated swiss and parmesan cheeses with a tiny bit of mayonnaise to moisten, then stirred in some fresh thyme leaves.Just bake or broil until the cheese is hot and bubbly.Garnish with a few more fresh thyme leaves if desired.

To make the soup:Wash and trim the stem and blossom ends from the squash, chop into chunks, put in a large pot with your favorite stock orbroth (I used organic chicken stock from the carton), usevegetable stock if you want to make it vegetarian friendly.Bring to a boil, partially cover the pot and allow to simmeruntil the squash is very tender, you can add more stockif necessary. (You're going to need more later when it's time to blend.) This time I also added a peeled, thinly slicedcarrot just for a little extra nutrition.
While the squash is simmering saute a chopped onion(or a half an onion if you prefer) in a pan with little butter oroil of your choice.  Just cook them enough to makethem tender and translucent ~ to save calories Iusually add a little chicken stock or water to the panrather than additional butter or oil if they seem to be drying outduring cooking.
Once the squash is very tender add the sauteed onionand more stock to a blender container (I use the Vitamix™ just onthe regular blend mode) whiz until the mixture isvelvety smooth. You may need to do this is a couple ofbatches, and do be careful if the ingredients are hot.
A food processor would probably be my second choiceif you do not have access to a blender. You could probably use an immersion blender, but it will take a lot longer, and the mixture will not be as creamy.
If you're feeling decadent you can add some milk,half & half, or heavy cream while blending. I think it's just delicious without.
Add salt and pepper to taste. May be made ahead, simplyreheat when you're ready to serve.


This time I toasted a few hazelnuts/filberts, rubbedthem in a fresh kitchen towel to remove the pesky brown skins, then chopped coarsely and added a sprinkling of chives as a garnish.
If you have a chance to try it, I hope you like it asmuch as I do.
Thank you for stopping by, and for leaving anycomments you would care to share ~ they alwaysmake my day!
~mari

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