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Sunny Summer Squash Soup
From Farm Where Life is Good
<p>This is one of the <span class="caps">BEST</span> soups out there…yes, truly. Depending on what’s in season, I modify it a bit (no potatoes—>more squash, no celery—>1 tsp celery seed, etc.) For canning, I leave it chunky and puree when I am about to serve it, come winter. (It cans really well.)</p>Source: Don't remember; I have modified it so much... (Entered by Lara Rasmussen Anderson)
Serves: 4-6, depending on appetites
Vegan!
Ingredients
1 large
onion, white or yellow; chopped
3 cloves
garlic, minced
1 small
pepper, hot; chopped
2 ribs
celery, chopped
2 medium
potatoes, peeled and diced
1 1/2 #
squash, summer
1 pinch
white pepper
4 cup
broth, vegetable
1 tsp
oregano
1/2 tsp
tumeric
2 Tbsp
nutritional yeast
1 Tbsp
tahini
sea salt, to taste
1 small
pepper, sweet red; slivered for garnish
Step by Step Instructions
- Saute onion w/ water until translucent; add garlic and pepper for 1 more minute.
- Add all remaining ingredients except nutritional yeast, tahini and garnish peppers. Cover and cook until the potatoes are completely tender (they will mash if lightly pressed with a spoon), about 25-40 minutes.
- Remove half of the soup and put it into a blender and puree gradually ramping up to high speed until completely smooth. (Be careful--hot liquids can erupt from your blender; I always remove the center cup from the lid and cover the opening with a kitchen towel.)
- Once it's blended, pour the soup into another pot. Add the remaining soup to the blender, along with nutritional yeast and tahini, and blend well.
- Add to the other half of the soup, and simmer for about 5 minutes. Ladle into bowls, garnish with slices of red bell pepper, and serve.