….with this great soup recipe.
We had way too many summer squash to eat and no one likes them frozen, so we tried a yellow squash soup recipe.
It is great not just alone, but with the tomato sandwiches we’ve been eating for lunch. It’s also great with those little soup crackers. Our sister is using it as a base for her vegetable Alfredo sauce and our father wants to use it as a base for a vegetable bean soup.
We processed all of our summer squash we had on the counter, froze a couple of quarts and then canned several quarts.
If you have a large surplus of yellow squash, you may want to try this recipe. We started with the version in the link, but at least some of us less healthy people like the following better. This version is mainly more salty; I tried the first batch that was made, and I have to say I didn’t enjoy it; I like this version much better.
Our sister, on the other hand, likes the real version more. Anyway, here is the recipe for the modified soup:
2 large sweet onions, chopped
2 T olive oil
6 garlic cloves, sliced
About 6 medium cut up yellow squash
About 1 medium cut up zucchini
32 oz vegetable broth
3chicken bouillon cubes
1 T dry minced onions
6 fresh thyme sprigs
1/2 tsp salt
1 T lemon juice
1 T lime juice
1/4 – 1/2 tsp Sriracha sauce
Saute onions & garlic in oil until tender. Add everything else up through the salt. Cook for 20 minutes. Put it in a blender – we have a Vitamix and it works well. Blend it all up and put it back in the pot. Add the citrus and sriracha. Stir it up while reheating and eat.
Hope you enjoy it if you try it! We like it so well that we wish we had grown even more yellow squash 🙂