A couple of weeks ago I had the opportunity to co-star in an impromptu garden photo shoot. The resulting bounty of said garden inspired this yellow squash soup. My mom pulled out an old wooden fruit crate where we stowed our bounty during the shoot. I pulled on my wellies, and snatched a few sunflowers. We ate beans right off the plant, and pretended to look cool with our hoes– an immature, yet funny photo shoot joke. After all was said and done, it turned out to be a beautiful, unexpected moment captured in the company of good friends.
–A garden truly is a beautiful place for inspiration.
This soup is one I’ve adapted from a recipe given to my mom from an old family friend years ago. Our family grew up with Sally’s soup each summer, as this was one of mom’s ways to get rid of a few of those extra large zucchini she couldn’t keep up with during the summer months. This serves about four, so double or triple for a larger crowd. It can also be frozen for eating later when summer squash are a distant memory!
Recipe Updated: 9/21/21
6 cups medium-chopped yellow summer squash
1 cup chicken broth or vegetable-based mineral broth
1 large onion, diced
3/4 tsp. salt
1 tsp. dried oregano
2 T. butter, ghee, or olive oil
1/4 cup whole grain flour (brown rice, sorghum, chickpea, or wheat if tolerated are good choices)
1 cup chicken broth or vegetable-based mineral broth
1 cup plain yogurt or cashew cream
Red pepper flakes, optional
- In a large pot, simmer squash, 1 cup chicken broth, onion, salt, and oregano until tender and the squash pieces are starting to fall apart.
- Transfer the squash mixture to a blender and puree until smooth. Set aside.
- In the same pot that squash was cooked in, melt the butter, ghee or olive oil. Whisk in the flour and then gradually add the remaining 1 cup of broth to form a roux.
- Gradually add the squash mixture back into the pot. Stir in yogurt or cashew cream to a desired consistency. Adjust seasoning as needed. Bring up to preferred heat carefully!
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