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.
Ingredients
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.
0 Responses to “Summer Squash Soup”