Summer Squash Puree Soup/Stew Base
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
7 cups assorted summer squash chopped (green zucchini, summer squash, yellow zucchini)1/4 cup water1 cup onion, chopped3 cloves garlic minced2 Tbs butter (optional but preferred)*1 tsp salt1/2 tsp pepper (white peppercorns are best)1/2 tsp garlic powder1 1/2 tsp ginger-garlic puree--find this in an Indian grocery store. If you omit the butter, use a couple Tablespoons of milk, preferably whole milk or 2%. It doesn't add a lot of fat and calories, however it makes a world of difference in the depth of flavor. Without it, the soup is "thin" tasting and unsatisfying.
This makes about 6 cups of base.
The nutrition and calorie info is for 6 one cup servings, using the butter. (with milk the fat will be lower).
It is pleasant enough to eat on it's own, adding fresh peas, carrot and corn kernels and perhaps some finely diced red bell pepper for color.
Chop the squash into rounds about 1/2" thick, then quarter the rounds. Finely dice the onion and mince the garlic (or use garlic paste).
Put all this in a large pot with about 1/4 cup water, cover and bring to a boil.
Reduce to medium low heat and cook for about 20-25 minutes, checking the water so that it doesn't evaporate before the squash give up their juices, adding a 1/8th cup more if necessary.
When the squash is almost translucent and slightly overcooked, transfer the pot to a food processor, in stages if necessary, add the butter or milk, salt and pepper, garlic powder and ginger-garlic paste. Puree for 1-2 minutes, scraping down the sides, until you have a thick, evenly consistent puree.
At this point you can freeze it like this for future use, add it to another recipe, or transfer it back to the pot and heat it gently with fresh vegetables until they are just cooked and eat it as is with crusty bread and fish or chicken.
Number of Servings: 6
Recipe submitted by SparkPeople user CCKELLY3.
The nutrition and calorie info is for 6 one cup servings, using the butter. (with milk the fat will be lower).
It is pleasant enough to eat on it's own, adding fresh peas, carrot and corn kernels and perhaps some finely diced red bell pepper for color.
Chop the squash into rounds about 1/2" thick, then quarter the rounds. Finely dice the onion and mince the garlic (or use garlic paste).
Put all this in a large pot with about 1/4 cup water, cover and bring to a boil.
Reduce to medium low heat and cook for about 20-25 minutes, checking the water so that it doesn't evaporate before the squash give up their juices, adding a 1/8th cup more if necessary.
When the squash is almost translucent and slightly overcooked, transfer the pot to a food processor, in stages if necessary, add the butter or milk, salt and pepper, garlic powder and ginger-garlic paste. Puree for 1-2 minutes, scraping down the sides, until you have a thick, evenly consistent puree.
At this point you can freeze it like this for future use, add it to another recipe, or transfer it back to the pot and heat it gently with fresh vegetables until they are just cooked and eat it as is with crusty bread and fish or chicken.
Number of Servings: 6
Recipe submitted by SparkPeople user CCKELLY3.
Nutritional Info Amount Per Serving
- Calories: 80.1
- Total Fat: 4.2 g
- Cholesterol: 10.2 mg
- Sodium: 246.6 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 3.1 g
- Protein: 1.9 g
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