Chilled Yellow Squash Soup With Dill Recipes
CHILLED SPICED YELLOW-SQUASH SOUP
Provided by Daniel Patterson
Categories easy, lunch, quick, soups and stews, appetizer
Time 10m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Combine the squash, olive oil, red pepper, cumin, coriander, turmeric and 1 1/2 cups water in a pot with a large pinch of salt. Bring to a boil, then simmer, covered, until the squash is very tender.
- Once the squash has cooled, purée it in a blender on high for 30 seconds. Pass through a fine-mesh sieve. When completely cool, season to taste with the lime juice, salt and pepper. Ladle into bowls, and garnish with mint and a few drops of olive oil.
Nutrition Facts : @context http, Calories 32, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 361 milligrams, Sugar 4 grams, TransFat 0 grams
SUMMER SQUASH SOUP
Vegetables from the gardenabound in cups of chilled squash soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 2 quarts
Number Of Ingredients 11
Steps:
- Melt butter in a large saucepan over medium-low heat. Cook onion, stirring occasionally, until softened, about 5 minutes. Add turmeric and cayenne; cook, stirring, 30 seconds. Add squash and stock; bring to a boil. Reduce heat; simmer, stirring occasionally, until squash is very tender, about 20 minutes.
- Let cool slightly; puree in batches in a blender (so blender is never more than halfway full). Season with salt and white pepper; stir in lime juice. Refrigerate until cold, about 6 hours, or up to 1 day. Served chilled with seeds and paprika.
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