Summer Squash Soup

My mom made this for me right before her car came to pick her up for the airport (actually, she hadn’t even finished packing yet!) She makes this soup during the summer time with squash and tomatoes from the farmer’s market and even brought a tomato FROM North Carolina to make this soup for us. I finished pureeing the soup since my mom had to catch her flight home and forgot about the soup for a little bit, but ended up trying it early last week and have been making it ever since – it’s so filling and has a great sweetness from the carrots and squash. The tomatoes add just the right amount of tartness that would also be accomplished with plain yogurt (in case you’re allergic to tomatoes like David). This recipe is definitely a keeper – you can make it in the winter months, too!

Summer Squash Soup

Ingredients

1 buttercup squash
1 large onion
2 cups chicken stock (my mom makes her own but I buy it in the stores)
2 large tomatoes
1 bunch celery
1 tablespoon oil
Salt and pepper

Since you’re pureeing everything, you don’t need to make every cut perfect – just roughly chop up your onion, celery, and tomato:

Heat up a large pot, add your tablespoon of oil and onions:

Next add the diced up celery:

Then your tomatoes:

While the vegetables are all heating up in the pot, cut your squash and remove the seeds:

Add your chicken stock to the pot after the onions and celery have softened a bit:

The squash cooks really quickly, so add it last:

Once the squash has softened up (about 15 minutes later), pour the ingredients into a blender and blend:

After you finish pureeing everything, place the soup back into the pot and heat it up before serving:

You can also use different types of squash (whatever’s available right now). The soup has a lot of body and flavor (even though we didn’t use any spices except pepper) and it’s good enough for a snack or a meal (since David can’t have tomatoes, I ended up having this entire pot of soup and I’m still not sick of it!)