I made our favorite soup last night. The little boy loves it. Even the big boy — who lives on bagels and Cheez-Its and gagged his way through France — eats a whole bowl.

Creamy, dreamy summer squash soup takes about 30 minutes to make and appeals to even the pickiest eater.

This soup shouldn’t work. It’s nothin’ but zucchini and yellow squash. Those things are 95 percent water. They’re also pretty delicate in flavor. So common sense says a soup made almost entirely of summer squash should be thin and lifeless.

Not so. This soup (which comes courtesy of the late, great Gourmet magazine) is creamy, hearty and full of flavor. It’s loaded with vitamins A and C and rich in calcium. Three of us polished off an entire pot last night.

It’s a good thing we’re such fans. The garden squash is popping, and this soup uses 2 whole pounds of it. It also doubles and triples easily. And best of all, it freezes with finesse. I love to thaw it in the winter, give it a good whisk and heat it to boiling. A taste of summer in December.

Talk about impossible!

Summer Squash Soup (Gourmet)

Heat 1/4 cup olive oil in a large saute pan. Add 1 chopped onion, 2 smashed garlic cloves, salt and pepper. Saute until onion is translucent.
Add 2 pounds chopped yellow squash or zucchini (or a combination of both) and 3 cups water or chicken broth. Bring to a boil, then simmer until the squash is very tender.
Add 1/2 cup basil. Using a blender, puree the mixture in two batches. Return to the saute pan and taste for seasoning. If the soup tastes a little flat, add a dash of cayenne pepper and the juice of 1/2 a lemon. Serve very hot.
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