Food Gardening Network
Print
Summer Squash Soup

Summer Squash Soup Recipe

A touch of real maple syrup, combined with slowly caramelized onions and the bite of Granny Smith apples makes this summer squash soup recipe one you’ll be making for years with the bounty from your garden!

Ingredients

Scale

Instructions

  1. Wash and chop spring onion (about 2 cups), set aside, finely slice greens (2 tbsp).
  2. Melt 4 tbsp butter over medium heat in a medium saucepan. Once melted, add onions and cook for five minutes to start caramelizing. Add a teaspoon of water, mix, and continue to do this for 10-15 more minutes, adding a tbsp water each time the water dries up, to keep them moist. Do this until the onions become a medium brown from caramelization (not from burning — don’t burn the onions!).
  3. In the meantime, roughly chop your squash into small bite-sized pieces and mince your garlic, ideally with a zester or other fine grater. The squash will come to about 6 heaping cups after chopping. Peel and chop a quarter of your granny smith apple into small 1/8” squares (quite small!).
  4. Once onions are soft and medium brown, add remaining 1 tbsp butter, melt, mix, then add minced garlic, salt and pepper, and stir again. After 30 seconds when garlic becomes fragrant, add chopped squash and 1/2 cup broth raising heat to a medium-high simmer uncovered, about 10 minutes.
  5. Once all the squash is soft, turn off heat and use an immersion blender to blend while in the pot, then add remaining 1/2 cup broth, heavy whipping cream, real maple syrup and ground pepper, and use the immersion blender again until totally smooth. Add more broth or maple syrup as needed to get the consistency you like. Taste, add more salt/pepper as needed.
  6. To plate, divide your apple bits into the bottom of four empty soup bowls, then pour soup into each bowl. Drizzle with maple syrup and garnish with spring onion greens. Enjoy!