I will bet that you are like a lot of us right now, and your garden runneth over with fresh yellow squash. Giant vines with baby crooknecks growing so fast that you cannot cook or eat fast enough to keep the crop under control. Well I have an idea for you to use that wonderful sweet yellow squash and turn it into a lightly golden creamy chilled summer soup.
I had a luncheon for friends the other day and I served them chilled squash soup, fruited chicken salad and a beautiful and luscious lemon chiffon cake. The squash soup was the biggest hit. I am still getting calls about the recipe, and one of my friends sent me an e-mail to say that it was “superb” which of made my day.
Not only is this a good soup recipe but another reason that I like it is that I could make it the night before and serve it chilled the next day for the luncheon. No heating, no work. The recipe makes plenty so when our luncheon was over I put two cups in a pint jar, placed it in a plastic bag surrounded by ice and sent it home with my friend. This reminds me that it would be great served at a picnic with a stuffed sandwich. That same evening my husband and I enjoyed the soup heated since he is does not enjoy cold soup. The soup is not made with a roux but heavy cream, so when heated it does not curdle.
There are a lot of other ways to serve fresh squash too. I occasionally just wash it well with a brush, and then slice it thin and add it to a green salad, and then too there is the recipe that I gave you a long time back that is for roasted squash with fresh basil and grated parmesan. These are just simple and easy ideas that do not come with a lot of work.
It is hot; unusually hot for this area right now, so staying cool is a high priority. I hope that you will enjoy the soup and if you would like the luscious lemon chiffon cake, or the chicken salad recipe, please do write to me, and I will be happy to send them. Lcrw@bellsouth.net
Chilled Cream of Squash Soup
3 green onions, including tender green tops, sliced thin
1 ½ pounds yellow squash, sliced thin
2 tablespoons vegetable oil (olive oil will congeal when chilled)
3 cups chicken broth
2/3 cup heavy cream or if you want to lighten it up use half-and-half
1 cup sour cream
2-3 tablespoons fresh dill, finely chopped, then more dill for garnish
Salt and pepper to taste
In a large pot or Dutch oven set over medium heat, sauté the green onions for a minute or so in the oil. Then add the sliced squash. Stir for several minutes until both the onions and squash become tender and lightly caramelized. Add the chicken broth, bring to a boil, and then lower the heat to a simmer and cook until squash is done. If you squash it not cooked enough, your soup will taste raw. Remove from heat. Use a hand held emulsion blender or a food processor to puree the squash. Remove from pan to a large container and let cool. Add the heavy cream and sour cream and blend with a whisk until smooth. Add salt and pepper to taste, and chopped dill to finish. Keep refrigerated until ready to serve.
Chill for several hours or overnight. Add chopped dill to the top to garnish. Serves 6-8.
Written by Joan Maloof,
Photographs by Robert Llewellyn
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