Yellow Squash & Garlic Soup

What do you do when you have lovely garden bounty and wisdom teeth removed? Make soup! In preparation of my recovery, I made several batches of soup. I knew that at least for a couple of days I would be on a liquid diet and I wanted variety. I made a vegetable soup, tomato soup and tried this yummy yellow squash soup for the first time. Especially, if you have a summer garden, you’ll want to make Yellow Squash & Garlic Soup for your family. If you have a picky eater, pureed soup is a great way to get them to eat their veggies!

Yellow Squash & Garlic Soup

This recipe serves four. I froze half, because it’s just my husband and myself.

You’ll Need:

2 medium yellow onions, peeled and chopped
12 small cloves garlic
2 stalks chopped celery
3 tablespoons coconut oil
1½ quarts chicken or vegetable stock
2 medium washed and chopped potatoes (if organic you can leave the skin on)
3 sprigs fresh thyme, tied together
1 teaspoon dried crushed peppercorns
1 teaspoon salt
3 yellow crookneck squash, washed, trimmed and sliced

1. Sauté chopped onions and celery in coconut oil for about 5 minutes, until soft. Add garlic and sauté for another minute.
2. Add vegetable or chicken stock and potatoes. Bring to a boil.
3. Add thyme, salt and crushed peppercorns. Simmer covered until potatoes are tender.
4. Add squash and simmer an additional 10 minutes until squash is tender.
5. Remove sprigs of thyme. Liquefy soup in a blender. I use a VitaMix, a high-speed blender. Click here for more about the VitaMix. For a thinner soup, add more stock.

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