A unique recipe – this is light, delicate, with a kick of heat at the end. I’ll make this one again and again. This is also a nutritious, low-fat recipe and is almost paleo (leave out the parmesan cheese to make it paleo). For a soup, texture is a bit unusual – reminds me a bit of applesauce consistency. It doesn’t matter how much you puree it, it will never get creamy.
This keeps well in the fridge. I like to make a full batch and serve it with a salad for a light lunch.
I made this with a medium hot green chile (Big Jim) – you might want to add a bit more when you puree it if you like more heat.
Spicy Yellow Squash Soup
Prep time
Cook time
Total time
A light refreshing and healthy soup, great as a side with almost anything.
Author: Anita Edge
Recipe type: Soup
Cuisine: Southwest
Serves: 8
Ingredients
- 3 cups chopped, sweet onions (about 2 large)
- 1 cup chopped leek, white portion only (about 1 medium)
- 2 tbsp olive oil
- 6 garlic cloves, minced
- 6 medium yellow summer squash, seeded and cubed (about 5 lbs)
- 2 14.5 oz cans low-sodium chicken broth
- 4 fresh thyme sprigs (or ¼ tsp dried thyme)
- ¼ tsp salt
- 2 tbsp lemon juice
- 3 tbsp parmesan cheese
- ¼ cup diced green chiles (mild or medium)
- 2 tsp grated lemon peel
- chopped cilantro, cayenne pepper, lemon peel or parmesan cheese for garnish
Instructions
- In a large saucepan, saute leek and onions in oil until tender. Add garlic and cook 1 minute longer. Add squash and green chiles and cook about 5 more minutes.
- Stir in the chicken broth, thyme and salt, then bring to a boil. Reduce heat, cover and simmer until squash is tender, about 20 minutes.
- Discard thyme sprigs and cool slightly. Puree in batches in a blender.
- Return all to the pan and stir in lemon juice, parmesan cheese, and lemon peel, adjusting to taste.
- Serve with parmesan cheese, cayenne pepper, cilantro, or grated lemon peel for garnish (if desired)
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