15 Incredible Squash Recipes That Go Beyond Zucchini

4/16 Previous Next

This smooth soup, made with tender crookneck squash and finished with a swirl of cream and a sprinkle of fresh parsley, offers a rich source of vitamins and fiber in every bowl. Ideal for a cozy dinner or lunch on the go, this vibrant soup can brighten up a rainy summer day!

Ingredients (for 2 servings):

• 1 medium crookneck squash, peeled, seeded, and chopped
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 cup vegetable broth
• 1/2 cup water
• 1/2 cup heavy cream (or coconut milk for a dairy-free option)
• Salt and black pepper to taste
• 1/4 tsp ground nutmeg
• Fresh parsley, chopped (for garnish)
• Extra cream for drizzling (optional)

Instructions:

1. Heat olive oil in a medium pot over medium heat. Add the chopped onion and sauté for 3-4 min. until it begins to soften.
2. Add the minced garlic and cook for another minute, until fragrant.
3. Add the chopped crookneck squash, vegetable broth, and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 min. or until the squash is tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth. Return the soup to the pot.
5. Stir in the heavy cream and season with salt, black pepper, and ground nutmeg. Heat the soup gently until warmed through.
6. Ladle the soup into bowls. Drizzle with extra cream if desired and garnish with chopped fresh parsley. Enjoy!