Tag Archives: Zucchini

Creamy Summer Squash Soup

This soup is creamy and rich, and pretty easy to prepare on a busy weeknight.  The best part is, it uses a lot of zucchini without tasting like zucchini, a real plus if you’re trying to use up a whole lot of squash! I adapted it from Heidi Swanson’s spinach and zucchini soup recipe, published on her wonderful blog, 101Cookbooks. I replaced the spinach in Heidi’s recipe with peppery arugula, which is plentiful in Central Texas this time of year.

The secret to this soup’s creamy texture is the pureed potatoes in the broth.  I recently bought an inexpensive immersion blender (under $20!), which pureed the soup right in the pot and made preparation a breeze.  I definitely recommend adding this handy gadget to your holiday wish list if you don’t have one already!

Creamy Summer Squash Soup (serves 6)
1 tablespoon olive oil
2 cloves garlic, chopped
1 onion, chopped
2 cups chopped potatoes (2 medium potatoes)
2 cups chopped zucchini squash (1 giant squash or 2 medium squash)
4 cups low sodium vegetable stock
3 cups chopped arugula (1 big bunch)
1 lime
1/4 teaspoon salt
1/2 tablespoon pepper
Sour cream, yogurt, or olive oil to garnish

Chop all the vegetables.  If you’re using an immersion blender, be sure the vegetable pieces are less than 1/2 inch so they’ll puree easily later.  Heat olive oil over medium high heat in a large soup pot.  Add onions and garlic and saute until onions are translucent. Stir in the potatoes and zucchini, then pour in the vegetable stock.  Bring to a boil and cook for about 15 minutes, until potatoes are soft.  Stir in arugula and turn off heat.  Puree with an immersion or conventional blender until soup is smooth.  Squeeze juice from half the lime into the soup and stir.  Taste and season with salt and pepper.  I liked lots of pepper in this soup!  Serve soup, garnish with lime wedges, a dollop of sour cream or yogurt or a little olive oil, and additional cracked pepper to taste.

Click here for a printable version of this recipe.

We loved this soup as a side dish, and ate it for dinner tonight with beer braised bratwurst and onions.  A big bowl of soup and half a bratwurst made for a hearty, comforting meal for each of us.

Advertisements

Zucchini Breakfast Bites

These savory breakfast bites evolved from a  Crustless Zucchini Pie recipe I found on allrecipes.com a few months ago, and they have become one of my favorite healthy snacks.  Although they look like muffins, their texture is similar to firm quiche.  I like to make a big batch of these on Sunday night and store them in the fridge for on-the-go breakfasts during the week.  This recipe freezes well, too, so it’s a good way to use up extra summer squash.  If you prefer a casserole to these portable muffins, use two 9-inch pie plates and increase the baking time to 35 minutes.

Zucchini Breakfast Bites (yields 24 muffins)
1 large onion, about 3/4 cup diced
2 zucchini or summer squash, about 3 cups shredded
1 cup baking mix*
1 tablespoon dried dill weed or minced fresh parsley
1/4 cup vegetable oil
4 eggs, beaten
1/2 cup parmesan cheese
1 cup mild cheddar cheese
1/2 teaspoon salt
1/2 teaspoon black pepper

Grate squash with a hand grater or food processor.  Put shredded squash in a potato ricer to drain out as much liquid as possible.  No potato ricer?  Let the squash sit in a mesh strainer for half an hour before proceeding.

Preheat oven to 350 degrees and prepare muffin tins with paper liners. (Don’t skip this– these will stick to muffin tins and make your life miserable.)  Beat 4 eggs in a large mixing bowl.  Add remaining ingredients and stir until well combined.  Divide batter evenly between 24 muffin cups and bake in preheated oven for 20 minutes, until muffins are firm and golden brown. Remove from oven and cool breakfast bites on wire racks. Store completely cooled breakfast bites in an airtight plastic bag in the fridge for up to a week.

*Either regular or gluten free baking mix work well here.

Click here for a printable copy of this recipe.

This post is sponsored by Greenling Organic Delivery and also appears on their blog, “Eating Out of the Local Box.”