SPICY SUMMER SQUASH SOUP
Good hot or cold. Adjust the amount of crab boil according to how spicy you want your soup. Great way to use up some of that garden bounty & can be frozen!
Provided by Bethanna
Categories Vegetable
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Bring water, bouillion cube, and desired amount of crab boil to a boil in a saucepan. You can always start on the lower end of crab boil & adjust up. Remember that some of the heat will "cook off" when you add broth to squash later. Boil for 10 minutes.
- Meanwhile, coursely chop squash and onion. I don't peel my squash, but you can peel them if desired before chopping.
- Put squash and onion into a dutch oven and pour broth mixture in over vegetables. Cover vegetables about 2/3 of the way, don't completely cover (you may have some broth left over). Bring to a boil and simmer for 20 minutes. When squash is tender, remove from heat & let cool.
- When cool enough to handle, transfer squash mixture to a blender or food processor and blend until smooth.
- Return squash mixture to dutch oven and slowly stir in cream. You might not want the whole cup. Season with salt and pepper to taste. Add dash of cayenne pepper, if desired.
- If planning to serve cold, let stand in refrigerator several hours or overnight to allow flavors to blend. Stir well before serving.
- If freezing, let cool completely, then place desired number of servings in freezer containers. Freeze for up to 3 months. To prepare from frozen, simply thaw in microwave or stovetop & serve!
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Akhtar Javed
[email protected]This soup is a lifesaver on busy weeknights. It's quick and easy to make, and it's always a crowd-pleaser.
Jayram Mandal
[email protected]I've made this soup several times and it's always a winner. It's a great way to get my kids to eat their vegetables.
Heather Young
[email protected]This soup is a bit time-consuming to make, but it's definitely worth the effort. The flavor is incredible!
james mosley
[email protected]I made this soup for a party and it was a huge hit! Everyone loved the unique flavor and the beautiful color.
sheikh rehana
[email protected]This soup is a great way to use up summer squash. It's also a very healthy and affordable meal.
Nneoma Nwakor
[email protected]This soup is incredibly flavorful and satisfying. I love the combination of summer squash, coconut milk, and spices.
Silvana kezy
[email protected]I'm not a big fan of spicy food, but this soup was surprisingly mild. I really enjoyed the flavor and the creamy texture.
Danny Steele
[email protected]I followed the recipe exactly and the soup turned out great! It's a perfect soup for a summer night.
Yusuf Ishaq
[email protected]This soup was a bit too spicy for me, but my husband loved it. I think next time I'll use less cayenne pepper.
Dipesh pokhrel
[email protected]This soup is delicious and so easy to make! I used vegetable broth instead of chicken broth and it was still amazing. I will definitely be making this again.
Roy Martinez
[email protected]I love this soup! It's so easy to make and it's always a hit with my family and friends. I usually add a little extra cayenne pepper for a bit more heat.
Zubair Abbasi2525 Zubair Abbas I25
[email protected]This soup is a delightful blend of flavors and textures. The heat from the cayenne pepper is perfectly balanced by the sweetness of the summer squash and the creaminess of the coconut milk. I will definitely be making this again!