For those of you with CSA shares or friends with gardens and/or a garden yourself, you know about overabundance of summer squash. Here is one of my favorite things to do with said squash. It uses up a lot of squash and it is one of the few soups I find light enough to eat during the summer months.
CSA Summer Squash Soup (Printable Recipe)
makes approximately 6 servings
1 tablespoon olive oil
1 medium yellow onion, diced
1/4 cup chopped cilantro stems
3 cloves garlic, chopped
1 teaspoon ground coriander
2 1/2 pounds of summer squash, chopped
2 1/2 cups vegetable broth
salt, chopped cilantro leaves, plain yogurt and lime wedges, for serving
- Heat the oil in a medium saucepan over medium heat. Add the onion and sauté until soft.
- Add the cilantro stems, garlic and ground coriander and sauté until fragrant.
- Add the squash and vegetable broth. Bring to a boil. Reduce heat to a simmer, cover and cook for 15 minutes.
- Let cool slightly. Season with salt. Use a hand blender to puree the soup in the saucepan. Or transfer in batches to a blender (carefully!).
- Serve with garnishes.
From Sarah’s Kitchen, With Love