Spicy Summer Squash Soup Recipes

Steps:

• Heat the oil in a large nonstick skillet over medium-high heat. Add the squash, jalapenos, onions, vinegar, 3/4 teaspoon salt and pepper to taste and stir to combine. Cover and cook until the squash starts to brown, stirring twice during cooking, about 6 minutes.
• Remove the lid and continue to cook, stirring occasionally, until the squash is nicely browned and tender, another 6 minutes. Add the sage and garlic and cook for 1 minute. Season with salt to taste. Stir in the chives, transfer to a bowl or platter and serve.

Steps:

• Bring water, bouillion cube, and desired amount of crab boil to a boil in a saucepan. You can always start on the lower end of crab boil & adjust up. Remember that some of the heat will "cook off" when you add broth to squash later. Boil for 10 minutes.
• Meanwhile, coursely chop squash and onion. I don't peel my squash, but you can peel them if desired before chopping.
• Put squash and onion into a dutch oven and pour broth mixture in over vegetables. Cover vegetables about 2/3 of the way, don't completely cover (you may have some broth left over). Bring to a boil and simmer for 20 minutes. When squash is tender, remove from heat & let cool.
• When cool enough to handle, transfer squash mixture to a blender or food processor and blend until smooth.
• Return squash mixture to dutch oven and slowly stir in cream. You might not want the whole cup. Season with salt and pepper to taste. Add dash of cayenne pepper, if desired.
• If planning to serve cold, let stand in refrigerator several hours or overnight to allow flavors to blend. Stir well before serving.
• If freezing, let cool completely, then place desired number of servings in freezer containers. Freeze for up to 3 months. To prepare from frozen, simply thaw in microwave or stovetop & serve!

Steps:

• Combine water, bouillon cubes, zucchini or yellow squash and onions in medium saucepan. Bring to a boil.
• Cover, reduce heat and simmer 10 to 15 minutes.
• Add hot sauce and pepper.
• Spoon squash mixture into the container of an electric blender.
• Add yogurt. Process until smooth.
• Serve hot or cold.
• May be frozen.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Pour a thin layer of water in a baking dish, or a cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.
• Melt the butter in a large pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until tender. Pour the chicken broth into the pot. Add the potatoes, and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.
• Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry and half-and-half cream. Heat through, but do not boil. Ladle into bowls, and top with a dollop of sour cream.

Steps:

• Melt butter in a large saucepan over medium heat; add squash and onion.
• Cover and cook 13 minutes or until squash and onion are very tender.
• Transfer squash mixture to a food processor bowl; puree until smooth.
• Return squash mixture to saucepan.
• Stir in broth and next 4 ingredients; cook, uncovered, over low heat until horoughly heated.
• To serve, ladle 1 cup soup into each of 4 individual serving bowls.
• Top soup with Parmesan cheese.

Steps:

• In a large saucepan, saute squash and onions in butter until tender. Stir in the broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. , Cool slightly. Process in batches in a blender; return all to the pan. Stir in cream and heat through.

Steps:

• Melt butter in a heavy pot over medium heat; cook and stir onions until translucent, about 10 minutes. Add chicken broth and potatoes; bring to a boil. Reduce heat to medium-low, cover pot, and simmer, about 5 minutes. Add carrots and simmer, about 10 minutes. Add zucchini and simmer until all vegetables are tender, about 15 minutes.
• Combine soup, basil, salt, and pepper into a blender or food processor no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until desired consistency is reached.

Steps:

• Melt the butter in a pan and saute onions, garlic and celery for 5 minutes. Add the butternut squash and all the spices and saute for a further five minutes, stirring occasionally.
• Transfer to crock pot, add stock and cook on low for 6-8 hours.
• Carefully transfer to a blender, or using a stick blender, puree until smooth.
• Add cream, cover and heat for another 30-60 minutes.
• In the meantime, preheat your boiler to high and grill the bacon strips until crisp, turning over once.
• Drain bacon on paper towels.
• Stir the cilantro into the soup and divide into serving bowls.
• Crumble the bacon and sprinkle over the top.
• Serve immediately.

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.

Steps:

• Chop the yellow squash and zucchini (unpeeled) into small pieces.
• Melt butter in a saucepan. Add squash, zucchini, and celery leaves. Cook over low heat, covered, until tender - about 20 minutes.
• Put the veggies and 1 cup of chicken stock into a blender and puree.
• In the saucepan, blend puree with the remaining 3 cups of chicken stock. Add salt, pepper, and celery salt to taste. Bring to a boil.
• Serve hot or cold, garnished with parsley.

Steps:

• Heat oil in a large saucepan and add garlic, chilli, paprika, bay, rosemary and cumin seeds and heat for 30seconds (do not colour, you only want to release the flavours).
• Add all the remaining ingredients apart from the stock.
• Saute the vegetables for 2 minutes until they are fully coated in the spices.
• Add the stock, turn down the heat and allow the soup to simmer for about 45 mins.
• Allow the soup to cool and then blend with a hand whisk, until free of lumps. If the soup is too thick add a little more stock until you have the desired consistancy.
• Reheat when ready to serve and eat with a big hunk of crusty bread, delicious!