People must sense my need for homegrown produce because when I went back home to Virginia a couple of weeks ago, I returned with a box full of squash (and about 15 ears of corn and those stupendous Black Russians and some sensational Mammy-made dilly beans). So what did I do with my glut of summer squash?
Why, I squashed it up, of course.
Never having made squash soup before, I opted to do some preliminary research. I didn't find any recipes that tickled my fancy, so I decided to be bold and wing it. What I ended up doing resulted in a soup with magnificent texture and wonderful flavors. It was exactly what I wanted.
(eh, some greenery might've been nice, but presentation has never been my forte)
Frankly, I'm afraid to post a recipe since it was pretty much a no-measurements, add-a-little-bit-more-here-and-there type of process. I'll just describe what I did, in case you're curious:
Silky Summer Squash Soup
-I cut about four normal-sized yellow squashes and one behemoth into chunks and boiled them in some chicken broth until they got mushy.
-I seasoned them with salt, pepper, red pepper flakes, and rosemary.
-I broke out my immersion blender and pulverized the gloop until it was smooth but a bit of skin and seed still remained visible.
-I stirred in some milk, tasted, and reseasoned until it was perfect.
And perfect it was.
Note: Although wonderful chilled, this was particularly delicious heated and embellished with a heap of shredded pepper jack cheese. This may not suit everyone--I have a slight obsession with pepper jack.
(can you figure out what's in the reflection?
other than the camera, of course--that's too easy)
Final note: 'Twas it a good thing I liked my squashed squash because I ended up with about 12 cups of it.
September 6, 2008