Today, I’ll show you how to make a delicious, colorful soup, using summer, crook-necked, yellow squash. What better way to use the bounty of gorgeous summer squash? And not to worry! If you can’t find the yellow squash, zucchini, or “courgettes” as we English say, will do just fine.
The lovely, scrummy basil lends a heavenly, aromatic accent that will delight those at your table.
- Butter, enough for sautéing
- 1 onion, chopped
- 4 medium-sized crook-necked, yellow squash, chopped
- 1 cup fresh basil, torn
- 3 cups *vegetable stock
- Himalayan Salt (available through Mercola.com) to taste
- Black pepper to taste
- Dash fresh cream (optional)
- Sauté onion in butter.
- Add squash and basil and stir.
- Pour in vegetable stock.
- Season with Himalayan Salt.
- Add black pepper to taste.
- Stir, cover pot and simmer 15 to 20 minutes.
- Blend soup with immersion blender.
- Swirl in a dash of cream (optional).
* Vegetable stock is quite easy to make. You can even use the water from steaming vegetables as stock.
This soup goes perfectly with a homemade quiche, or as an accompaniment to just about any lunch or dinner. I heartily recommend that you give this recipe a try.