CHILLED SUMMER SQUASH AND BASIL SOUP
Squash and basil are both warm season vegetables that you can plant in your vegetable garden after the last frost date in spring. One squash plant and one basil plant will provide more than enough ingredients for several batches of this chilled soup from the kitchen of Ashley's Restaurant at the Capital Hotel in Little Rock, Arkansas. Cooking time includes half an hour for chilling the soup. This can be made well ahead and served chilled but not icy cold.
Provided by Chef Kate
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the squash length-wise, discarding the cores with the seeds. You just want the flesh and skin. This is where the flavor is. The seeds are mainly water.
- Heat the onions in a saucepan until just soft.
- Add the squash and season with salt. Heat for another 5 minutes.
- Add just enough water to cover the vegetables and the cinnamon stick.
- Bring to a simmer and cook until the squash are tender.
- Remove the cinnamon stick and puree until smooth using an immersion blender or transfer the soup to a blender and puree until smooth.
- Chill the soup in the refrigerator for 30-minutes to an hour.
- To make the basil oil garnish, use a mortar and pestle to mash together chopped basil leaves, grated lemon zest, minced garlic and olive oil. You might also use a mini processor.
- Ladle the chilled soup into bowls, drizzle with the basil olive oil and serve.
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Keabetswe Masetla
[email protected]This soup is a great way to use up leftover summer squash.
Anthony Sicurella
[email protected]This soup is absolutely delicious! I love the creamy texture and the subtle sweetness of the squash. The basil adds a nice pop of flavor.
Riches Mfon
[email protected]This soup is a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Zakes Radebe
[email protected]I made this soup in my slow cooker and it turned out perfectly. It's a great way to have a delicious meal without having to spend a lot of time in the kitchen.
Hanna
[email protected]This soup is a great way to use up leftover chicken or turkey. Simply shred the meat and add it to the soup.
dr Shakil
[email protected]I love that this soup can be made ahead of time. It's perfect for busy weeknights.
Jessie Robinson
[email protected]This soup is perfect for a light lunch or dinner. It's also a great way to get your kids to eat their vegetables.
Bernice Cooks
[email protected]I'm not a fan of basil, so I substituted cilantro instead. The soup still turned out great!
Precious ezinne
[email protected]This soup is a bit time-consuming to make, but it's worth the effort. The flavors are amazing and it's sure to impress your guests.
Ismael Jan
[email protected]I made this soup for a potluck and it was a huge hit. Everyone loved the unique flavor and the beautiful presentation.
Shacie Page
[email protected]This soup is a great way to use up leftover summer squash. It's also a healthy and delicious meal that can be enjoyed hot or cold.
Sufian Gaming
[email protected]I followed the recipe exactly and my soup turned out perfectly. It was creamy, flavorful, and refreshing. I will definitely be making this again.
Avery Weber
[email protected]This soup was a bit too bland for my taste. I think it could have used more seasoning.
Lannie Nie Dii
[email protected]I'm not a big fan of squash, but this soup changed my mind. The flavors were well-balanced and the soup was very refreshing.
Daniel Naomi
[email protected]This soup is so easy to make and it's packed with flavor. I love that I can use fresh ingredients from my garden.
Aberham Abeba
[email protected]I tried this recipe last night and it was a hit! My family loved the creamy texture and the subtle sweetness of the squash. The basil added a nice pop of flavor.
Itz Shari Plays
[email protected]This chilled summer squash and basil soup was an absolute delight! The flavors of the squash, basil, and other herbs blended perfectly, creating a refreshing and flavorful soup that was perfect for a hot summer day.