Wednesday, September 30, 2015
Summer Squash Potato Soup
slightly adapted from The New Basics Cookbook by Julee Rosso and Sheila Lukins
1 lb summer squash
1 lb potatoes
4 cups chicken or vegetable stock
3 tablespoons unsalted butter, cut into small pieces
3 tablespoons chopped fresh dill, or another fresh herb of your choice, divided
salt and freshly ground black pepper
1 tablespoon minced fresh chives, or 1 scallion, sliced thinly, for garnish
Cut the squash into 2-inch pieces, leaving the skin on. Place in a large soup pot. Peel the potatoes if you like (I usually can't be bothered, at least not on thin-skinned varieties), cut them into 1-inch pieces, and add them to the squash.
Cover the vegetables with the stock, and bring to a boil. Reduce the heat, cover, and simmer until the squash and potatoes are tender, about 20 minutes. Then add the butter, 1 tablespoon of dill, and a good pinch of salt and pepper. Remove from heat.
Puree the soup in a blender, food processor, or food mill, or with an immersion blender, until smooth. Return it to the soup pot and heat through, stirring in the remaining 2 tablespoons of dill. Serve hot, sprinkling with scallions or chives.