I set out to create my own version of this delicious soup. Over the last couple of years I have refined my recipe into the version that I make today. The additional step of roasting the squash seems to be the real key to making this soup really shine.
This summer this recipe has come in especially handy. Two of my three weekly clients have been growing their own vegetables this year. If you've ever grown your own zucchini, you know that at some point you are going to be swimming in zucchini (and there is only so much zucchini bread that one person can make). This soup tastes great and freezes nicely (it's a nice little blast of summer flavors in December or January).
This soup is best made when the zucchini are little so the seeds are small and the skin is tender. If, though, your zucchini got away from you and ended up really big, once you have cut them in half you can simply scrape out the seeds, then once the zucchini are roasted, scrape the flesh out of the tough skin and discard the skin.
Here's the ingredients:

1 Walla Walla Sweet onion (other onions work well here too, but a sweet onion make it extra delicious)
3-4 cup chicken (or vegetable) stock
1/2 cup cream (totally optional but it gives the soup a nice mouth feel)
olive oil
salt and pepper
To start I preheated the oven to 450 degrees. I also lined a sheet pan with aluminum foil (because I'm lazy and it make clean-up a snap). Next I cut the ends off of each of the zucchini and then cut them in half lengthwise. I arranged these on the sheet pan and drizzled them with olive oil and salt and pepper. Then I julienned the onion, spread it over the cut zucchini and drizzled with a bit more olive oil and salt and pepper.






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