Lisa Grentz, MS, RDN, CD
Squash is actually a fruit because it contains seeds and develops from the flowering part of a plant. Summer squash vary in size, shape, and color but are generally mild tasting. The entire squash (seeds, flesh, and skin) is edible. The soft skin, or peel is where most of the nutrients are found, so it is important to keep the skin on when preparing and eating summer squash.
Summer Squash and Carrot Soup
3 TBSP olive oil
3 cloves garlic, minced
½ onion, chopped
3 medium yellow squash, cut off and discard the ends, chop squash into ½-inch
pieces
3 carrots, peeled and sliced
½ tsp. fresh thyme
½ tsp. fresh rosemary
2 tsp. fresh parsley
¼ tsp. salt
2 cups chicken or vegetable stock
4 TBSP parmesan cheese, grated (optional)
Croutons (optional)
Heat oil in a large pot over medium heat. Add garlic and onions and sauté for 5-6 minutes until onions have softened.
Add squash, carrots, thyme, rosemary, parsley, and salt. Cover pot with lid and continue cooking for another 10 minutes, stirring occasionally.
Add stock and increase heat to medium-high to bring mixture to a boil. Cover and allow to boil until vegetables are softened, about 10-12 minutes. Remove from heat and let soup stand for 5-10 minutes.
Working in batches, transfer the soup to the blender to puree until smooth. Pour soup into serving bowls and top each bowl with 1 TBPS parmesan cheese. If you like a little crunch with your soup, top with a few croutons as well.
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