An unsuccessful search for a tried and true recipe can sometimes lead to new success in the kitchen. Such was the case in creating this cream of yellow squash soup perfect for late Summer and early Autumn.
Lemon zest and garlic add vibrance and warmth to this creamy soup after cooking the vegetables in butter and broth. Gently heat the cream with the puréed vegetables to avoid bitterness from the lemon zest.
A thin garnish of chopped parsley leaves and a little shredded Parmesan cheese form an attractive base layer for toasted pine nuts to float on the surface.
Serve this soup with a Sauvignon Blanc, Albariño or Soave.
Creamy Squash Soup with Parsley, Parmesan and Pine Nuts
- 2 tbsp butter
- 1 sweet onion, roughly chopped
- 2 lbs yellow crookneck squash, roughly chopped
- 1/2 tsp Kosher salt
- 1/2 tsp cracked black pepper
- Zest of one lemon
- 3-4 cloves garlic, chopped
- 1 cup chicken broth
- 1 cup heavy cream
- 3 tbsp Italian parsley, chopped
- 3 tbsp Parmesan cheese, grated
- 3 tbsp pine nuts, toasted
- Melt butter in a large Dutch oven (enameled cast iron recommended).
- Add onion, squash and stir periodically for five minutes.
- Stir in garlic and lemon zest until fragrant (about a minute or so). Thoroughly stir in broth, cover, and cook on medium heat for 10 minutes or until all vegetables are tender.
- Turn off stove and remove vegetables to a blender. Purée the vegetables (in batches if needed for safety).
- Wipe out Dutch oven before returning puréed squash to it on the stove. Add cream and bring to a simmer without boiling. Add salt if needed.
- Serve in warmed bowls and garnish with parsley, Parmesan and pine nuts in that order.