Summer Squash Soup

Joanne’s dad, Jim gave us this recipe. It is delicious just as is. We recently had a similar soup very nicely enhanced by a dollop of basil pesto floating in it.  You can also add a dollop of sour cream.


1.5 pounds summer squash cut in 1 inch chunks

1/2 cup chopped onion

3 T butter

4 1/2 cups water or chicken stock

1 1/2 t white wine vinegar (or other vinegar)

3/4 t tarragon (we usually skip this but others swear by it)

6 T cooked rice or quinoa

Salt and pepper

Cook onions in butter til brown. Add all else but rice. Bring to boil. Stir in rice. Simmer 20-25 minutes. Puree, then season with salt and pepper.

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