Wednesday, September 30, 2015

Summer Squash Potato Soup

Zucchini (here used to refer to any summer squash, regardless of shape, color, or creed) soups are generally nice and creamy, but I think the potatoes in this pureed soup add an extra dimension of both heartiness and texture.  Yellow squash and yellow-fleshed potatoes will yield an appealingly golden soup, but a soup made with green squash and/or white potatoes will be just as tasty.  If you haven't got dill -- or if you're not a fan -- substitute another fresh herb of your choice; both squash and potatoes play nicely with most herbs!  Simple to prepare, and excellent for cool, rainy weather.

slightly adapted from The New Basics Cookbook by Julee Rosso and Sheila Lukins

serves 4

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.

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