Summer Squash Vegetable Soup
6-8 Servings • Total Time: 30 Minutes
From Aberdeen’s Kitchen
Ingredients
3 medium summer yellow squash, quartered and diced
2 medium zucchini, quartered and diced
2 medium carrots, peeled, quartered, and diced
1 celery rib, halved and diced
1/2 yellow onion, diced
4 garlic cloves, minced
2 tsp ground cumin
2 tsp ground coriander
1/4 cup dry white wine, or 2 tbsp white wine vinegar
6 cups vegetable broth
2 tbsp lemon juice
1 tbsp each of fresh sage, oregano, rosemary, and lemon thyme, roughly chopped
Coarse salt and ground black pepper, to taste
2 tbsp extra virgin olive oil
Directions
1) In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, cooking until onion is starting to become translucent, about 5 minutes
2) Add garlic, stirring frequently, and cook until fragrant. Add squashes and ground spices. Cook until somewhat softened, about 5-10 minutes.
3) Add white wine or vinegar to deglaze. Pour in broth and bring to a boil. Reduce to a simmer, cover, and cook 10-15 minutes until vegetables are easily pierced with a fork.
4) Remove cover. Stir in fresh herbs and lemon juice. Cook for two minutes, stirring occasionally. Remove from heat.
5) Use an immersion blender or transfer to a stand blender and blend until completely smooth. Add salt and pepper to taste.
Note: If using a stand blender, allow the soup to cool before blending to avoid building pressure in the blender.
6) Garnish with a cream swirl, drops of olive oil, ground paprika, and fresh herbs, if desired.