Beautiful, simple, and easy.
2 TBSP olive oil 6 cups summer squash or zucchini, cubed 1 large onion, chopped 3 cloves of garlic, chopped Salt and pepper to taste 1 tsp smoked paprika 2 cups vegetable broth 1⁄2 cup heavy cream 1 TBSP basil, chopped In a large saucepot, heat olive oil. Sautee the squash, onion and garlic until soft, about ten minutes. Season with salt, pepper, and smoked paprika and cook for another 1-2 minutes. Add vegetable broth, bring to a boil and reduce to a simmer for 15-20 minutes, or until squash is very soft. In batches, transfer mixture to a blender and blend until very smooth. Be careful when putting hot liquids into the blender, do it in small batches and leave a little gap for steam to escape, and cover with a towel. Once all of the soup is blended, stir in heavy cream. Adjust seasonings as needed, and top with chopped basil. Comments are closed.
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CSA RecipesEach week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years. Archives
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