Soup's On

I can't say that I know anyone who doesn't like soup, especially starting around this time of year. The weather is cooling off, the days are getting shorter, and gardens are ready to go to sleep for the winter. We have been bring back soup for a couple weeks now. This soup is a great way to finish off your summer squash. I used yellow crook neck squash from a friend's over productive garden but you can use any soft summer squash (zucchini included). Totally easy. Totally delicious. Inspiration from here.

Summer Squash Soup

1½ pounds summer squash

2 Tbsp butter

1 medium onion (or 2 Tbsp dehydrated onions)

¼ lemon, sliced, seeds removed (or ½ Tbsp lemon juice)

¼ cup flour

6 cups chicken broth

1 tsp salt

¼ tsp white pepper (black pepper will work fine too)

⅛ tsp cayenne pepper, ground (plus more for garnish)

1 cup milk (or cream)

1. Wash and trim squash. Slice, reserving 8 very thin slices for garnish.

2. In a large saucepan (or soup pot) melt butter. Add onion and lemon and sauté. Sprinkle with flour and cook slowly, stirring, until flour is absorbed. Add chicken broth gradually, then add sliced squash, salt, and pepper. Simmer about 30 minutes or so until squash is tender.

3. Puree soup in blender or food processer. Return to pot, stir in cayenne and milk with wire whisk and cook over medium-low heat. Do not allow to boil.

4. Ladle into individual bowls and garnish with reserved sliced squash and a sprinkling of cayenne.

Makes 8 servings

1167 total calories (146 Calories per serving)