cream of summer squash soup

Oh, I remember a time when I had an abundance of squash. Coming out of my ears, people. That time was last summer. I had pounds upon pounds of squash and I had run out of recipes. But I then I had a great idea. Shred the squash in huge batches in the food processor and freeze it for a winter night when I want a creamy soup!

Great idea! And it worked perfectly! I froze them in little zip locks, in one pound increments.

Need soup on a cold January night? BAM! Soup.

Cream of Summer Squash Soup

Serves 6-8.

Keeps in the fridge for about a week.

6 tablespoons butter, cut into pieces
1 medium onion, halved lengthwise and thinly sliced crosswise
2 lb yellow summer squash, shredded
2 carrots, thinly sliced
1 potato, any starchy kind, diced
4 cups chicken stock

½ cup heavy cream

Pinch of cayenne

Salt and pepper

Melt butter in a Dutch oven over medium heat. Cook onion until softened, about 8 minutes. Add squash, carrots, potato, and stock and bring to a boil.

Reduce heat, then simmer, partially covered, until vegetables are very tender, about 20 minutes. Remove from heat and cool soup, uncovered, 10 minutes.

(You see zucchini in this picture…I had about ½ a zucchini left over from something and I threw it in. Feel free to do the same.)

Working in batches, puree soup in a blender until smooth and transfer to a bowl. Return purée to cleaned pot and add cream and cayenne to taste; simmer 3 minutes to heat through. Do not boil. Season to taste.