Cream of Summer Squash Soup
Use whatever quantity of squash you have and add cream until you reach your desired consistency. Any summer squash will do--removed seeds from pattypan--or leave them in.
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- Summer squash, cut in chunks with stem and end removed (and seeds, if applicable)
- Veggie or other good stock
- Cream or half and half
- Smoked salt
- Cook squash chunks in stock until tender. With immersion blender, puree squash in the pot. Add cream until desired consistency. Season with smoked salt, pepper, and fresh dill. Serve warm or cold.
- Serve with cornbread.
Stonebridge Farm CSA http://stonebridgefarmcsa.com/