Bored on a Sunday afternoon I realized I had way too much squash in my fridge and I needed to think of something to make to use most of it up. I thought I could do a chilled soup and make enough to have it throughout the week.
Well, it didn’t even make it to dinner tonight as I write this [Monday]…it’s already all gone.
+ Variety of summer squash
[As much as you want]
+ Red potatoes
[I used 3 small ones]
[I used 4 small yellow onions]
[finely chopped for topping soup]
+ 7 cups of stock
[I used chicken, but you can also use veggie]
+ Heavy Cream
[I used no more than 1/2 cup…if that]
+ Olive oil
+ Salt & pepper
+ Crushed red pepper flakes
[Minced is best, but garlic powder is fine too]
[Optional, only if you find you need to thicken it a bit at the end]
+ Chop up onions, celery, and all of the squash
+Begin to cook the onion and celery in olive oil until the celery is tender
+ Add in the squash and potatoes…use some more olive oil if need be…you can also start seasoning with some salt and pepper
+ Add in the chicken stock, let simmer for 30-35minutes
+ Transfer the veggies/stock to a blender [you may need to do this in batches, don’t overload the blender] and puree. I pureed enough, but I didn’t overdo it, I wanted to create a little chunky texture
+ Add the pureed mixture back into the original pan and add in the heavy cream. This is totally optional, the consistency when I made it was good enough that if I didn’t want to add any heavy cream it would’ve been just fine, which is why I only added a little
+ Add in the garlic and crushed red pepper to taste. If you feel the soup needs to be a bit thicker whisk in some flour, but make sure you do it little by little!
+ Garnish with some fresh ground pepper and the scallions
+ Hurry up and chill it because it is honestly the best soup I’ve ever made!
Let me know what you think! xo