A quick and easy soup — Perfect for summer because it can be served hot or cold. Versatile because you can use whatever type of squash is available — Summer Squash, Zucchini, Yellow Zucchini.
The ‘creamy’ texture comes from adding potato as a thickener — Either White (Yukon Gold) Potato, or Sweet Potato, or both. It all adds up to a delicate, but tasty, easy-to-prepare Silky Summer Soup!
Ingredients / Prep:
2 med/large Leeks — Sliced (rinsed to remove dirt)
1-2 cloves Garlic — Peeled, chopped/minced
3-4 Summer Squash (or Yellow Zucchini) — Sliced
1-2 med/large Yukon Gold Potatoes — Peeled, coarsely chopped
1 Sweet Potato — Peeled, coarsely chopped
4 cups Chicken Broth
Fresh Lemon / Fresh Dill
Instructions / Assembly:
In med/large saute pan, heat Oil with a bit of Butter — Gently saute Leeks till softened (about 4 minutes). Reduce heat, add Garlic — Saute further for 1 or 2 minutes (do not burn Garlic). Transfer all to larger stock pot; set aside.
In same saute pan, over med/high heat, saute Squash till just tender and a bit carmelized. Transfer to stock pot (with Leeks). Add 2 cups Chicken Broth; bring to simmer — Add Potato chunks (White Potato, Sweet Potato). When simmering again, reduce heat and cover pot; simmer for 20 minutes.
When cooked, use an immersion blender to puree all — (or can use a food processor; process in batches). When all pureed, mix in remaining 2 cups Chicken Broth and bring to simmer.
Serve either hot, or well chilled. Add a squeeze of fresh Lemon Juice; garnish with chopped Dill.