Spring has sprung and our corner of the world is blossoming before our eyes. The allergy sufferers are in misery and the skies have opened up a torrential downpour on us, the better to nourish spring's buds. All this is to say that it is soup weather once again. This soup weather calls for a lighter, squash-based soup which is perfected by a dollop of savory ginger yogurt. Glazing the squash in balsamic and roasting it with onions gives the soup a surprising depth of flavor.
I served this along with my smoked trout and citrus salad and some fabulous zesty lemon & thyme chicken drumsticks.
Zucchini & Summer Squash Soup
For roasting the squash:
3 Medium Zucchinis, quartered lengthwise
4 Medium Summer Squash, quartered lengthwise
1 Medium yellow onion, quartered
2 Tablespoons balsamic vinegar
2 Tablespoons olive oil
3 sprigs of thyme, leaves stripped off & woody stems discarded
Salt, to taste
Freshly ground pepper, to taste
For the soup base:
1 leek, chopped finely
3 carrots, chopped finely
2 stalks celery, chopped finely
3 Tablespoons butter
1/2 Teaspoon olive oil
4 cups chicken stock
4 cups water
salt, to taste
freshly ground pepper, to taste
For the yogurt:
1/2" x 1" piece of ginger, peeled and grated
3/4 cup unsweetened greek yogurt
1. Preheat oven to 400 degrees. In a mixing bow combine all roasting ingredients, then toss to coat. Spread squash and onions in a shallow baking dish in a single even layer. Roast for about 25 minutes, or until completely squishy (the more you overcook your squash, the smoother the consistency of the soup). You may want to remove the onions before 25 minutes are up; start checking on them every 5 minutes at 15 minutes.
2. While the squash and onions are roasting combine the yogurt and ginger and chill in the fridge in a covered container until the soup is ready to serve.
3. When the squash and onions have been roasting for 15 minutes, melt the butter for the soup base in a large heavy-bottom skillet (or whatever you intend to make your soup in); add in olive oil, leek, celery, carrots, salt, pepper and bayleaf and saute until tender over medium heat.
4. When the zucchini and summer squash have roasted until their melting point, remove from oven and allow to cool somewhat. Puree onions and squash in a blender until completely smooth.
5. Add chicken stock and water to your mirepoireau* in the pan and bring to the beginnings of a boil.
6. Mix in pureed veggies and cook another 3-5 minutes, or until all ingredients have reached the same temperature.
7. Serve with a dollop of ginger yogurt and garlic rubbed crostini.
I hope you enjoyed this recipe and I welcome your feedback!
*Your soup base; get it? n_n