Zucchini Yellow Squash Soup

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A lot of you may be wondering why I used a yellow squash, a summer vegetable in the middle of October. Yellow Squash, or you may know as Summer Squash is hard to come by. Only available for a short period of time at certain supermarkets, I took the liberty to buy myself a couple of them. They were only in stock now.  I must be an anomaly as I reiterated before, food has no season in my book. Certainly not soup. Plus I’ve seen people gulp down a large cup of milkshake during the dead of the winter. A little yellow never killed anyone, nor did it alter their palates. I like the combination of 2 types of squashes in different colors. If you exclusively want to make a zucchini or a yellow squash soup alone, you can opt for either ingredient. Is it me or is it peculiar that flavors and seasonings in soups are stronger when they’re cold?  Hot or cold, this soup is delicious regardless of temperature. Aside from croutons, nothing accompanies a bowl of piping hot (or freezing cold) soup other than freshly baked dinner rolls – a recipe that I hope to post in my next entry so stay tuned 🙂

For this recipe, you will need:

  1. 3 large zucchini chopped and stems removed
  2. 3 large yellow squash chopped and stems removed
  3. 1 large onion chopped
  4. 2 teaspoons of minced garlic
  5. 2 medium potatoes peeled and cubed
  6. 5 cups of vegetable broth
  7. 1 teaspoon of dried parsley
  8. 1 teaspoon of dried oregano
  9. Salt and pepper for taste

Instructions

Saute onion in a an oiled soup pot over medium-high flame until translucent. Add garlic and saute for another minute or 2. Add potatoes and squashes and saute till soft. Season with herbs.Pour in broth and reduce flame to medium-low. Cook for 25-30 minutes. Using a hand blender or a standing blender, puree vegetables till smooth. Leave some chunks. Season with salt and pepper and serve.

Yields 4-6 servings

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