I planted some summer squash seedlings at the farm in the spring and it looks like the soil at Blind Pig Farm is perfect for growing squash. So for the past few weeks, the gorgeous yellow squash have been staples in our weekly farm baskets that I sell to friends and family in Toronto. With well over 50 squash being harvested weekly, I quickly needed to find recipes to use up the vegetables. A google search brought me to a simple low-cost soup that can be frozen and enjoyed months from now.
So this post is for all of my Blind Pig Farm weekly basket customers whose kitchen counters and fridges are overrun by summer squash. Enjoy!
The recipe is adapted from the Taste of Home website.
A quick note about Blind Pig Farm weekly baskets. All revenue from this crazy little project are going to Sick Kids Hospital in support of cardiac research. Thank you to all those who have purchased a basket this summer!
- 3 tablespoons olive oil
- 3 cups onions, diced
- 6 garlic cloves, chopped
- 8 cups cubed yellow summer squash, seeds removed
- 4 cups chicken or vegetable broth
- One small bunch thyme sprigs
- Salt and pepper
- In a large pot, heat the oil over medium-high heat and sauté the onions until soft and slightly golden (do not brown).
- Add the garlic, squash and salt/pepper cooking for a few extra minutes till everything softens.
- Add the broth and thyme. Give it all a good stir.
- Bring it all to a boil. Reduce heat, cover and simmer for about 30 minutes till the squash is very tender.
- Remove the sprigs of thyme and let the soup cool slightly.
- In batches, process the soup until smooth in a high-powered blender.
- Return to the pureed soup to the pot, add salt and pepper to taste and reheat (or place in Ziplock bags or containers and freeze for later).
- Enjoy!
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