Yellow Squash & Fennel Soup Recipe
Oregon Bay Shrimp, Toasted Almonds, Basil Oil
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Ingredients
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Soup Base
Toppings
Method
Preparation
- 1
- 2
Add Vegetables
Add the chopped fennel and yellow squash to the pot. Sauté for another 5-7 minutes until the vegetables are tender.
- 3
Simmer the Soup
Pour in the vegetable broth and season with salt and black pepper. Bring to a boil, then reduce heat and let simmer for 15 minutes.
- 4
Blend the Soup
Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of it.
Assembly
- 5
Serve the Soup
Ladle the soup into bowls. Top with cooked Oregon Bay shrimp, a sprinkle of toasted almonds, and a drizzle of fresh basil oil.