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Summer Garden Squash Soup





Yields
Makes 2 quarts; 6 servings

When Margaret Mallory was a newspaper food editor, winemakers she dined with often shared their recipes. She has added her own touches to this favorite. It's good hot or cold, and works as a starter or for lunch.

 1 tablespoon olive oil or butter
 1 red onion (6 oz.), thinly sliced
 2 carrots (1/2 lb. total), peeled and thinly sliced
 1 clove garlic, pressed or minced
 1/4 cup dry white wine
 4 cups fat-skimmed chicken or vegetable broth
 1/2 cup dry vermouth
 6 cups (1 3/4 lb.) chopped zucchini, crookneck, or pattypan squash (use 1 or several kinds)
  Salt and pepper
Step 1
1

In a 3- to 4-quart pan over medium-high heat, stir oil, onion, carrots, and garlic until onion is limp, 5 to 7 minutes. Stir in white wine and bring to a boil. Pour mixture into a large bowl.

Step 2
2

To pan, add broth and vermouth. Place over high heat, cover, and bring to a boil. Add squash. Cover and simmer over low heat until squash is tender when pierced, 10 to 12 minutes.

Step 3
3

A portion at a time, whirl squash mixture in a blender until smooth. As purèed, add to onion mixture.

Step 4
4

To serve hot, return soup to pan and stir over high heat until hot, 2 to 3 minutes. To serve cool, chill quickly by nesting pan in ice water; stir frequently until cold, 20 to 25 minutes. If making ahead, cover and chill up to 1 day. Add salt and pepper to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 117Calories from Fat 27
% Daily Value *
Total Fat 3.5g6%

Saturated Fat 0.8g4%
Cholesterol 2.5mg1%
Sodium 91mg4%
Total Carbohydrate 12g4%

Dietary Fiber 2.2g9%
Protein 4.4g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.