Best 8 Summer Squash Soup With Basil Recipes

SUMMER SQUASH SOUP

Steps:

• Melt butter in a heavy pot over medium heat; cook and stir onions until translucent, about 10 minutes. Add chicken broth and potatoes; bring to a boil. Reduce heat to medium-low, cover pot, and simmer, about 5 minutes. Add carrots and simmer, about 10 minutes. Add zucchini and simmer until all vegetables are tender, about 15 minutes.
• Combine soup, basil, salt, and pepper into a blender or food processor no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until desired consistency is reached.

SUMMER SQUASH SOUP WITH BASIL PISTOU

Steps:

• Melt butter in a medium stockpot over medium-high heat. Add the leek and half the garlic. Season well with salt and pepper; cook, stirring until soft and tender, 3 to 5 minutes.
• Add squash, and cook, stirring, 3 to 5 minutes. Add chicken stock, and bring to a boil. Reduce heat to a simmer, and cook until tender, 15 to 20 minutes. Remove soup from heat; let cool slightly.
• Fill the bowl of a food processor with basil and remaining garlic. Drizzle olive oil through the feed tube; process until smooth. Season with salt and pepper. Transfer basil pistou to a small bowl.
• Place slightly cooled soup in the cleaned bowl of the food processor, and process until soup is pureed but still slightly chunky.
• Return to stockpot; cook to reduce liquid and thicken just slightly, about 5 minutes. Adjust seasoning with salt and pepper. Ladle into soup bowls, garnish with basil, and serve with basil pistou.

INSTANT POT SUMMER SQUASH AND BASIL SOUP

Steps:

• Hit 'saute' on your Instant Pot.
• Add the oil, butter, onion, and garlic and cook for 3-5 minutes until softened.
• Add in the squash and cook for another 2-3 minutes.
• Stir in the water, salt, and pepper and close and lock the lid (make sure the steam release valve is set to 'sealing'.
• Press 'manual' and set the Instant Pot to 8 minutes (high pressure).
• Once the soup has completed cooking, let the pressure naturally release for 10 minutes (meaning, don't frickin' touch it!). It will read: LO10 when 10 minutes has passed.
• Release the remaining pressure by turning the steam release valve to 'venting' and open the lid when the float valve drops.
• Add in the basil and lemon juice and place the lid back on top for just a minute to let the heat infuse the basil.
• Open the lid for the final time and blend the soup either with an immersion or high speed blender until smooth. If you use a high speed blender, you may consider waiting until the soup has cooled significantly, as to avoid burning yourself or damaging your blender.
• Add in more salt, pepper, or lemon juice, as desired.

SUMMER SQUASH SOUP

Steps:

• In a large saucepan, saute squash and onions in butter until tender. Stir in the broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. , Cool slightly. Process in batches in a blender; return all to the pan. Stir in cream and heat through.

PAN-COOKED SUMMER SQUASH WITH TOMATOES AND BASIL

Steps:

• Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet. Add the zucchini. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan, and set aside.
• Add the remaining olive oil to the pan, then the garlic. Cook, stirring, just until fragrant -- less than 30 seconds. Stir in the tomatoes. Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, add salt and pepper to taste, and reduce the heat to medium. Cook, stirring often, until the zucchini is tender and translucent and the tomatoes have cooked down to a fragrant sauce. Stir in the basil, and taste and adjust seasonings. Remove from the heat and serve hot, or allow to cool and serve at room temperature.

SUMMER-SQUASH SOUP WITH PARSLEY MINT PISTOU

Steps:

• Make soup:
• Melt butter in a 6- to 8-quart wide heavy pot over moderate heat, then cook onion with salt, stirring, until softened, about 8 minutes. Add squash, carrots, potato, and stock and bring to a boil. Reduce heat, then simmer, partially covered, until vegetables are very tender, about 20 minutes. Remove from heat and cool soup, uncovered, 10 minutes.
• Working in batches, purée; soup in a blender until smooth (use caution when blending hot liquids) and transfer to a bowl. Return puré to cleaned pot and thin with water if desired; simmer 3 minutes. Season with salt.
• Make pistou while vegetables simmer:
• Pulse mint, parsley, and scallion in a food processor until finely chopped. With motor running, add oil in a stream, then add water and salt, blending until incorporated.
• Swirl 1 tablespoon pistou into each bowl of soup.

CHILLED SUMMER SQUASH AND BASIL SOUP

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.

SAUTEED SUMMER SQUASH WITH BASIL

Steps:

• Cut the squash in thick slices. Heat the oil in a large skillet and saute the squash over high heat so that it is golden brown on both sides, but not overcooked. It should still be slightly crunchy. Remove with a slotted spoon as the pieces are cooked and place them in a serving bowl.
• Add the garlic to skillet, cook until golden. Add with oil left in pan to the squash. Season with salt and pepper, sprinkle with basil and toss. Serve hot or at room temperature.