Chilled Yellow Squash And Leek Soup With Coriander And Lemon Crème Fraîche Recipes

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CHILLED YELLOW SQUASH AND LEEK SOUP WITH CORIANDER AND LEMON CRèME FRAîCHE

The soup can also be served warm.

Categories     Blender     Dairy     Vegetable     Sauté     Vegetarian     Quick & Easy     Low Cal     High Fiber     Lemon     Leek     Summer     Chill     Yellow Squash     Coriander     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7



Chilled Yellow Squash and Leek Soup With Coriander and Lemon Crème Fraîche image

Steps:

  • Heat oil in heavy large saucepan over medium heat. Add leek and coriander and cook until almost tender, stirring often, about 6 minutes. Add squash; sprinkle with salt and pepper and sauté until squash begins to soften, about 3 minutes. Add broth. Bring to boil, reduce heat to medium, and simmer uncovered until vegetables are soft, about 10 minutes. Working in batches, puree soup in blender until smooth. Transfer to bowl and chill uncovered until cold, about 3 hours. Season with salt.
  • Whisk crème fraîche and grated lemon peel in small bowl. Divide soup among bowls, drizzle with lemon crème fraîche, and serve.

1 tablespoon olive oil
3/4 cup chopped leek (white and pale green parts only; about 1 medium)
1 teaspoon (scant) coriander seeds
1 1/4pounds yellow crookneck squash, coarsely chopped
1 (14-ounce) can vegetable broth
1/4 cup crème fraîche or sour cream
1/2 teaspoon finely grated lemon peel

CHILLED YELLOW SQUASH SOUP WITH DILL

I make this soup with small yellow squash from my yard and leave the skin on. They give the soup a wonderful color and a mild buttery flavor. You can also make them with zucchini, but pick small, young ones with small seeds.

Provided by nch

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes

Time 4h45m

Yield 8

Number Of Ingredients 8



Chilled Yellow Squash Soup with Dill image

Steps:

  • Heat olive oil in a large saucepan over medium heat and cook onion until soft and translucent, about 5 minutes. Add yellow squash. Cook and stir until starting to soften, about 5 minutes. Pour in broth and bring to a simmer. Cover, reduce heat, and simmer until soft, about 20 minutes.
  • Puree soup using a stick blender until smooth. Let cool to lukewarm. Stir in yogurt and season with salt, pepper, and lemon juice. Stir in dill and chill in the refrigerator at least 4 hours. Serve chilled

Nutrition Facts : Calories 96.2 calories, Carbohydrate 11.9 g, Cholesterol 0.8 mg, Fat 4.4 g, Fiber 3.4 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 492.6 mg, Sugar 4.6 g

2 tablespoons olive oil
2 pounds yellow summer squash - halved, seeded, and sliced
1 onion, chopped
2 quarts vegetable broth
4 ounces plain yogurt
salt and pepper to taste
½ teaspoon lemon juice, or to taste
2 tablespoons minced fresh dill

CHILLED SPICED YELLOW-SQUASH SOUP

Summer squash was the featured ingredient in last week's "The Way We Eat" column in the NY Times Magazine. At this time of year you can never have too many squash recipes, so although I haven't tried it, I thought I'd share this one with you.

Provided by chiclet

Categories     Vegetable

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 10



Chilled Spiced Yellow-Squash Soup image

Steps:

  • Combine the squash, olive oil, red pepper, cumin, coriander, turmeric and 1 1/2 C 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, puree it in a blender on high for 30 seconds. Pass through a fine-mesh seive. When completely cool, season to taste with lime juic, salt and pepper. Ladle into bowls, and garnish with mint and a few drops of olive oil.

Nutrition Facts : Calories 190.1, Fat 18.4, SaturatedFat 2.6, Sodium 3.8, Carbohydrate 6.6, Fiber 3, Sugar 0.1, Protein 1.5

2 lbs crookneck yellow squash, trimmed and roughly chopped
1/2 cup olive oil, plus more to garnish
1/8 teaspoon red pepper flakes
1/2 teaspoon cumin seed, toasted and ground
1/2 teaspoon coriander seed, toasted and ground
1/8 teaspoon ground turmeric
salt & freshly ground black pepper
1 tablespoon lime juice, plus
1 teaspoon lime juice
chopped mint, to garnish

SUMMER SQUASH SOUP WITH BASIL PISTOU

Pistou, a French version of pesto, is a mixture of basil, garlic, and olive oil.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 8



Summer Squash Soup with Basil Pistou image

Steps:

  • Melt butter in a medium stockpot over medium-high heat. Add the leek and half the garlic. Season well with salt and pepper; cook, stirring until soft and tender, 3 to 5 minutes.
  • Add squash, and cook, stirring, 3 to 5 minutes. Add chicken stock, and bring to a boil. Reduce heat to a simmer, and cook until tender, 15 to 20 minutes. Remove soup from heat; let cool slightly.
  • Fill the bowl of a food processor with basil and remaining garlic. Drizzle olive oil through the feed tube; process until smooth. Season with salt and pepper. Transfer basil pistou to a small bowl.
  • Place slightly cooled soup in the cleaned bowl of the food processor, and process until soup is pureed but still slightly chunky.
  • Return to stockpot; cook to reduce liquid and thicken just slightly, about 5 minutes. Adjust seasoning with salt and pepper. Ladle into soup bowls, garnish with basil, and serve with basil pistou.

1 tablespoon unsalted butter
1 medium leek, white and pale-green parts only, thinly sliced and thoroughly rinsed
1 small clove garlic, minced
Salt and freshly ground pepper
2 1/4 pounds yellow summer squash, trimmed and cut into half moons
2 cups low-sodium chicken or Homemade Chicken Broth
2 cups loosely packed fresh basil leaves, plus more for garnish
1/3 cup olive oil

CHILLED CURRIED YELLOW SQUASH SOUP

Make and share this Chilled Curried Yellow Squash Soup recipe from Food.com.

Provided by evelynathens

Categories     Vegetable

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 9



Chilled Curried Yellow Squash Soup image

Steps:

  • In a medium saucepan, cook leek in oil over medium-low heat, stirring occasionally, until softened.
  • Add curry powder and turmeric and cook, stirring, until fragrant, about 30 seconds.
  • Add garlic, squash and water and simmer, stirring occasionally, until squash is very tender, about 15 minutes.
  • Cool mixture slightly and in a blender puree in batches until smooth, transferring to a bowl.
  • Season soup with salt and pepper.
  • Chill soup, covered, at least until cold, about 6 hours, and up to 1 day (after that, it will lose its fresh taste).
  • Before serving, season with salt and pepper, if necessary.
  • Serve soup with dollops of sour cream and chutney.

Nutrition Facts : Calories 89.6, Fat 5.4, SaturatedFat 2, Cholesterol 5.3, Sodium 40.2, Carbohydrate 9.6, Fiber 3, Sugar 4.1, Protein 3.5

1/2 cup thinly sliced leek white, washed well and drained
1 teaspoon extra virgin olive oil
1 -2 teaspoon curry powder (as per personal taste)
1/4 teaspoon turmeric
1 garlic clove
1 1/2 lbs yellow squash, sliced thin
4 cups water
2 tablespoons sour cream
1 tablespoon major greys chutney

YELLOW SQUASH SOUP

Delicate and lemony, this yellow squash soup recipe would set the stage for a memorable ladies' luncheon. It's the best of late summer in a bowl. -Heidi Wilcox, Lapeer, Michigan

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings (2 quarts).

Number Of Ingredients 12



Yellow Squash Soup image

Steps:

  • In a large saucepan, heat oil over medium heat. Add onions and leek; cook and stir until crisp-tender, 5 minutes. Add squash; cook and stir 5 minutes. Add garlic; cook and stir 1 minute longer. Stir in broth, thyme and salt. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 15-20 minutes. , Discard thyme sprigs. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan. Stir in lemon juice and hot pepper sauce; heat through. Sprinkle each serving with cheese and lemon zest.

Nutrition Facts : Calories 90 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 377mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

2 large sweet onions, chopped
1 medium leek (white portion only), chopped
2 tablespoons olive oil
6 garlic cloves, minced
6 medium yellow summer squash, seeded and cubed (about 6 cups)
4 cups reduced-sodium chicken broth
4 fresh thyme sprigs
1/4 teaspoon salt
2 tablespoons lemon juice
1/8 teaspoon hot pepper sauce
1 tablespoon shredded Parmesan cheese
2 teaspoons grated lemon zest

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



Chilled Spiced Yellow-Squash Soup image

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

2 pounds yellow crookneck squash, trimmed and roughly chopped
1/2 cup olive oil, plus more to garnish
1/8 teaspoon red-pepper flakes
1/2 teaspoon cumin seeds, toasted and ground
1/4 teaspoon coriander seeds, toasted and ground
1/8, teaspoon ground turmeric
Salt and freshly ground black pepper
1 tablespoon plus 1 teaspoon lime juice
Chopped mint, to garnish

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