Summer Squash Soup

Name: Summer Squash Soup
Yield: makes about 3 quarts / serves 8 to 10
Ingredients: 4 tablespoons (1/2 stick) unsalted butter; 2 tablespoons olive oil; 1 onion, diced; 3 celery stalks, chopped; 2 garlic cloves, smashed and minced; 4 cups low-sodium chicken broth; 6 medium to large summer squash (about 3 pounds), trimmed and sliced; 2 teaspoons sea salt, plus more to taste; 1/2 teaspoon freshly ground white pepper or black pepper, plus more to taste; 1 cup half-and-half; 8 fresh basil leaves, thinly sliced, plus more for garnish; 2 tablespoons chopped fresh parsley

December 14, 2011

My friend Phyllis from Mississippi makes this vibrant and creamy squash soup when she comes to visit us in the summer. It’s such a quick and easy way to make use of fast-growing summer squash that it’s bound to become one of your summer staples, too.

Recipe notes

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