Cream of Summer Squash Soup

This is a delicious zucchini and yellow summer squash cream soup, made with white wine, and garnished with fresh parsley. Child-friendly – my little boy loves it.

Cream of Summer Squash Soup

Cream of Summer Squash Soup


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Serves 6
Prep time 10 minutes
Cook time 30 minutes
Total time
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40 minutes
Allergy Milk
Meal type Soup
Misc Child Friendly, Freezable, Serve Cold, Serve Hot
By author Fusion Mom
An original take on the classical cream of zucchini soup.

Ingredients

  • 2 Medium Onions (diced)
  • 2 cloves Garlic (crushed)
  • 1 Medium Root parsleyq (diced)
  • 1 Large Leek (sliced)
  • 1 tablespoon Flour
  • 1 glass White wine (dry)
  • 2 tablespoons Canola oil
  • 2 Medium Yellow summer squash (sliced)
  • 2 Medium Zucchini (sliced)
  • 1l Chicken stock (fresh)
  • 1 cup Sour cream
  • 1 pinch Salt
  • 1 pinch Pepper
  • 1 pinch Herbs de Provence
  • 1 bunch Fresh parsley (chopped)

Directions

Step 1
Saute root parsley, onions, leek and garlic in two tbs canola oil until just tender.
Step 2
Add the white wine and stir, let cook gently for about 1 minute.
Step 3
Add the yellow summer squash and zucchini, sprinkle with flour, lower heat and simmer for about 1 minute.
Step 4
Now add the stock, cover, and let everything simmer for about 30 minutes.
Step 5
Remove from heat, and add the sour cream. Using an immersion blender, purée till smooth, then season to taste with salt, pepper and herbs de Provence. Alternatively, you can puree the soup in a or food processor.
Step 6
Serve hot, garnished with fresh parsley.

Note

In the summer, you may want to garnish your soup with mint instead of parsley, for a more refreshing taste.