The following recipe and photography were provided by our partner, Chef Billy Parisi.
Soup and summer go hand-in-hand, especially when the star ingredient is fresh, Midwest grown yellow squash.
Blended to creamy perfection with a bounty of good-for-you veggies, the color and flavor of this simple soup are as bright as the summer sun.
- Cook time:
- Prep time:
- Total time:
- ¼ cup of olive oil
- 1 small yellow onion, peeled and diced
- 2 garlic cloves, finely minced
- 3 stalks of celery, medium diced
- ½ cup all-purpose flour
- 5 medium-size yellow squash, roughly chopped
- 64 oz. vegetable stock
- 1 cup heavy whipping cream
- Salt and ground white pepper, to taste
- Sour cream, for garnish
- Croutons, for garnish
- Fresh thyme, for garnish
- Add the olive oil to a large pot over medium heat and cook the onions for 10-12 minutes or until lightly browned and tender.
- Stir in the garlic and celery and cook for another 2-3 minutes.
- Add the flour and stir until it is mixed in.
- Add the squash and vegetable stock and bring to a boil. Cook for 15 minutes or until the squash is tender and the vegetable stock has thickened.
- Using a hand blender or standard blender, blend the mixture until smooth.
- Finish by mixing in the heavy cream, salt and pepper.
- Add optional garnishes such as sour cream, croutons and fresh thyme.