Summery Squash Soup

Total Time: 30 min. Servings: 3-8

Posted by Donka

Hi, my name is Donka and I am a food snob.

It really doesn't effect my daily life too much, but it sure has caused stress in my relationship. I'm the first to admit that dating a foodie can be fun--you definitely eat well--but it can also be a bit stressful. I have exhausted my girlfriend's patience so many times during meal planning and prep that she has pretty much given up trying to cook with me. Instead, Iris has figured out it is best to either send me out for a missing ingredient or make it all before I arrive in order to avoid questions like "Is this organic?" or "Did you use any herbs?" and her least favorite "Why are you doing it like that!?" I have simultaneously destroyed her cooking confidence and turned her into food snob. Yikes!

When summer squash came back into season this year, I got a little over zealous and brought home far more than either of us were prepared to use. Calmly one evening, Iris turned to me and said, "I am going to make summer squash soup." I immediately thought of the veggie soup my mother always makes when I visit her--rather brothy with slices of squash, carrots and whatever veggies need to be used soon, some sort of bean for protein and a sprinkle of grated parm on top. Meh, it's good but nothing to crave. With a rather lackluster tone I turned to Iris, shrugged and said "go for it."

The first sign that this soup would be something unexpected was the pan full of oil and garlic which became a vessel for a sliced squash saute. I watched someone, who usually throws her hands up and walks out of the kitchen, take over with ease and confidence, never really measuring but just going for it. In true foodie form, she was having a blast and just going for it. The result was one of the best darn soups I have ever had--creamy and full bodied, full of flavor and actually rather easy to make.

INGREDIENTS

2lbs various summer squash, rinsed and chopped into 4ths or 6ths depending on size
3 cloves garlic peeled and diced
1.5T olive oil
salt and pepper to taste
(optional: 1/2 onion cut in medium dice--we have tried it both with and without and almost prefer without)

For the rue:
1T Better Than Bouillon- No Chicken Base (we really like this vegetarian bouillon that comes in a jar but you can swap out for whatever you like)
2T butter
2T flour
1.5-2C heavy cream (if using half & half, use about 1-1.25C)

You'll need a blender for this dish!

PREPARATION

Put oil and garlic in large pan over medium heat. Let heat up about 3min.

Add sliced squash and toss for a few minutes so oil coats squash.

Put a lid on the pan and check every 2 or 3 minutes, tossing so as not to burn. If garlic is beginning to brown, turn heat down.

While squash is sauteing, make rue in separate pan.
To do so:
-melt butter on low to medium heat
-add bouillon and flour
-stir constantly (a whisk is great here) for about 3 minutes on medium heat (don't let it burn!)
-once it has become somewhat of a paste, add cream and bring to boil (be sure it doesn't boil over)
-keep stiring!
-as soon as it begins to boil, turn heat to low and let simmer 5 minutes

Be sure squash is tender - if it is taking a long time, try adding a tablespoon or two of water to the pan to help it cook faster.

Mix rue with squash, add salt and pepper and blend until smooth.

In Humboldt  there is a bagel shop that sells jars of the toasted seeds and whatnot used on "Everything" bagels called "Slug Slime." Sprinkling some "slime" on top ofthe soup just before serving adds heaps of flavor and a wonderful, crunchy texture. If you don't have a jar of Slug Slime, try toasting some sesame seeds and sprinkling a pinch on top.