Cream of Summer Squash Soup

Rorie Weisberg Recipe By
 
  • Cooking and Prep: 1 h 50 m
  • Serves: 8
  • No Allergens

If you’re looking for a hearty soup filled with nothing but nutrients, this soup will hit the spot. Delicious, nutritious, and elegant, a perfect appetizer for a Yom Tov meal.

Ingredients (10)

Main ingredients

Start Cooking

Prepare the Soup

  1. In a large pot over medium heat, heat oil. Add fennel and celery. Season with salt and sauté, stirring every few minutes, until the vegetables begin to sweat. Add minced garlic and sauté until fragrant, about two minutes.

  2. Add the turnip and zucchini chunks and water. Cover and bring to a boil. Lower heat and simmer for an hour.

  3. Remove from heat and purée with a hand blender until you have a very creamy blended texture. Add more salt and the black pepper and adjust to taste. If the soup is too thick, you can add water to thin it to the desired texture.

  4. Add the raw diced carrots to the soup while it’s still very hot. Allow them to sit for about 20 minutes until they’re cooked but not mushy. Enjoy!

Note:

This soup freezes perfectly!

Credits

Photography: Moishe Wulliger

Styling: Renee Muller

 

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  • Perry Grossmann

    Cream of Summer Squash Soup

    is 2 cups of water really enough for this recipe, it is not covering half my vegetable?
    Posted by PerryGrossmann |June 9, 2020
    0
 
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  • Perry Grossmann

    Cream of Summer Squash Soup

    is 2 cups of water really enough for this recipe, it is not covering half my vegetable?
    Posted by PerryGrossmann |June 9, 2020
    0

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