Killer Squash And Zucchini Soup Recipes

ZUCCHINI AND YELLOW SQUASH SOUP

Steps:

• Chop the onion, mince the garlic, and finely chop the fresh rosemary.
• Heat olive oil and butter in large heavy soup pot or stovetop pressure cooker (or in the bottom of the electric pressure cooker on the Saute setting).
• Then add onion and saute about 5 minutes, or until onion is translucent and softened.
• Add garlic, rosemary, and Italian Herb Blend and cook 3-5 minutes more.
• While the onion, garlic, and rosemary are cooking, chop up enough zucchini and yellow squash to make 8 cups (or slightly less for the electric pressure cooker if you can't fit that much.)
• Add the vegetable or chicken stock to onion mixture and simmer 10 minutes. (Use 6 cups stock for pressure cooker or 8 cups for stovetop.)
• For the electric pressure cooker I kept the setting on Saute to simmer the stock.)
• Then add chopped zucchini and yellow squash.
• For stovetop cooking, turn heat to very low and simmer 30 minutes, or until squash is very soft and flavors are well blended.
• For electric or stovetop pressure cooker, lock the lid, choose MANUAL, HIGH PRESSURE and set the time for 5 minutes.
• Use the quick-release method to release the pressure after the time is up.
• Use an Immersion Blender (affiliate link) to puree the mixture, or work in batches and puree in food processor or blender. (Be careful if you're using the blender or food processor and don't fill them too full when blending hot liquids.)
• When mixture is as pureed as you'd like it, check the consistency of the soup.
• Simmer until the soup is reduced and as thick as you'd like it. (Simmer about 20 minutes on medium low on the stovetop or stovetop pressure cooker or about 20 minutes on Saute in the electric pressure cooker.
• This time may vary, depending on how thick you want it.)
• Season to taste with salt and fresh-ground black pepper.
• Serve soup hot, with freshly grated Parmesan cheese sprinkled on top if desired.

KILLER SQUASH AND ZUCCHINI SOUP

Steps:

• 1. Saute onions, garlic, bell pepper and celery in butter for about 5 minutes.
• 2. Add zucchini and squash and saute until it starts to get tender.
• 3. Reduce heat to lowest setting and add mushrooms, heavy cream, sherry, basil, chives and creole seasoning. Cover and simmer for 30 minutes, stir occasionally. Taste for seasoning and adjust as needed.
• 4. If vegetables are not completely tender let simmer until they are soft but not mushy. This is always better the next day so try to wait until tomorrow to eat it if you can.

ZUCCHINI AND YELLOW SQUASH SOUP

Steps:

• Heat oil in heavy large saucepan over medium-low heat.
• Add onion,shallots and garlic and cook until onion is translucent,stirring occasionally, about 10 minutes.
• Add flour and stir 3 minutes.
• Add zucchini and crookneck squash and cook until softened, stirring frequently, about 5 minutes.
• Stir in stock,heavy cream, basil and oregano.
• Reduce heat and simmer 20 minutes.
• Season with salt and pepper to taste and serve immediately.
• Soup may be pureeed if a creamier texture is desired.