The recipe assistants received a request for a yellow squash soup recipe. But just not any yellow squash soup recipe. The person requesting the recipe wanted a yellow squash soup similar to the one that is served at the restaurant, Chez Yasu, in Topeka. Having not been to the restaurant, the recipe assistants did call Chez Yasu to find out more about this soup. However, no one from the restaurant called us back to talk to us about their soup. The recipe assistants have picked three yellow squash soup recipes that we think sound very good.
The first one is called Cream of Squash Soup from http://southernfood.about.com/od/summersquash/r/bl30412m.htm
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour, 5 minutes
- 1 1/2 pounds yellow summer squash
- 2 tablespoons butter
- 1 medium onion, sliced
- 1/4 lemon, sliced, seeds removed
- 1/4 cup flour
- 6 cups chicken broth
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 3 to 4 grinds of fresh nutmeg or dash of ground nutmeg
- 1 cup heavy cream
Squash soup serves 8.
- 1/4 cup butter
- 2 Tbsp olive oil or grapeseed oil
- 1 Large onion, minced
- 2 garlic cloves, minced
- 3 lbs. squash, thinly sliced
- 4 cups chicken stock
- 1 cup Half and Half
- 1 1/2 tsp salt
- 1 tsp white pepper
- Your favorite cheese, shredded – I sometimes use Cheddar and/or Parmesan (optional) for topping
- croutons (optional ) for topping
- Chopped chives or parsley (optional) for topping
- Bacon Crumbles (optional) for topping
How to make it
- Heat butter and oil in large pan over medium-high heat.
- Add onion and garlic.
- Saute until translucent and soft.
- Add squash and chicken stock. Simmer until tender.
- Transfer to processor in batches, processing until smooth, adding Half and Half while you are processing.
- Stir in salt and pepper.
- Soup should be fairly thick. You may add more half and half if too thick.
- Add toppings, or serve as is!
- Hot or Cold
One more recipe to look at and it is called Summer Squash Soup with Basil from http://www.foodnetwork.com/recipes/curtis-aikens/summer-squash-soup-with-basil-recipe/index.html
- 2 tablespoons olive oil
- 1 1/4 pounds zucchini, crookneck or pattypan squash, roughly chopped
- 1 large onion, chopped
- 6 cups Summer Vegetable Stock
- 1/2 cup julienned basil
- 1 1/2 tablespoons butter, softened
- 1 1/2 tablespoons flour
- Salt and freshly ground pepper to taste
- Juice of 1 lemon
- Sour cream or plain yogurt as an accompaniment
Heat the oil in a large saucepan or stockpot, add zucchini and onion. Saute for 5 minutes or until onions are translucent and zucchini is crisp tender. Then add stock, bring to a boil, reduce heat and partially cover and cook for 25 minutes. Add basil during the last 5 minutes of cooking. Mix the butter and flour together into a paste. Remove 1 cup of simmering stock and whisk in butter mixture until smooth. Add back into soup, stir until thickened. Remove soup from heat to a blender and puree until smooth. Taste and season with salt and pepper. Add lemon juice and serve with a dollop of sour cream or yogurt.
As you can see, all of these recipes look really good. However, if you have eaten the yellow squash soup at Chez Yasu, let us know what that soup tastes like. The recipe assistants would really like to know. And as always, if you need help, let the recipe assistants assist you with your recipes. Happy Cooking!