Summer Squash Soup Recipe

Inspired by Palace Buffet

Time40m

Serves4

A fresh and creamy soup made with seasonal summer squash.

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Ingredients

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Ingredients

4 cups Summer squash (zucchini or yellow squash)

1 medium Onion, chopped

2 to taste Garlic cloves, minced

4 cups Vegetable broth

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

1 cup Heavy cream

1 tablespoon Fresh basil, chopped

1 tablespoon ReaLemon lemon juice

Method

Instructions

Sauté the Vegetables

In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for another minute.

Cook the Squash

Add the chopped summer squash to the pot. Sauté for about 5 minutes until the squash begins to soften.

Add Broth and Seasonings

Pour in the vegetable broth, and add salt and black pepper. Bring to a boil, then reduce heat and let it simmer for 15 minutes until the squash is tender.

Blend the Soup

Remove the pot from heat. Use an immersion blender to puree the soup until smooth. You can also transfer the soup in batches to a blender if necessary.

Add Cream and Seasonings

Stir in heavy cream, fresh basil, and lemon juice. Adjust seasoning to taste.

Serve

Ladle the soup into bowls and garnish with additional basil if desired.