Yellow Squash and Cheese Soup
CATEGORIES
INGREDIENTS
- Cooking Time: 25 min.
- Servings: 6
- Preparation Time: 30 min.
- 8 -10 small squash or 4-5 medium (good use for too big squash from garden)
- Grated cheese (2 c. sharp cheddar and 1 c. monterey jack)
- 2 onions – chopped
- 3 t. garlic – chopped
- salt/pepper to taste
- Fresh basil cut in thin strips ¾ cup
- 1 box vegetable broth or vegetable bouillon mixed with 1 quart water
- 1 lb. Baby portabello mushrooms, sliced
- ¼ cup or less of white wine
- 1/3 -1/2 c. sour cream
- 3 T. butter, melted
- 3 T. flour
- Olive oil
- Additional butter to saute mushrooms
DIRECTIONS
- Saute onion in olive oil until translucent. Add squash. Cook until squash starts to get tender. Add garlic and saute a few minutes.
- Add salt and pepper to taste. Add vegetable broth.
- Mix melted butter and flour together in a coffee cup. Remove enough soup broth mixture to fill cup containing flour butter mixture and stir until thickened. Add flour mixture back to soup. Stir well.
- Add soup to blender or food processor a little at a time. Blend until smooth.
- Put back in soup pan and add grated cheese and sour cream. Stir.
- Saute mushrooms in melted butter. Add wine and cook until most of wine has evaporated.
- Add mushrooms to soup pot. Add basil. Stir. Cook 10 or 15 more minutes.
- Serve.
RECIPE BACKSTORY
I created this recipe when the garden was producing so much yellow squash I was thinking about dropping it off on neighbor's doorsteps and then running. I was surprised to find several yellow squash soup recipes online, but none had the mix of ingredients I had in my pantry, or that sounded quite right. So I mixed and matched several recipes to come up with this one, which has become a favorite in my household and at potlucks. This recipe makes a lot - a big soup pot full, and is good leftover.
Submitted by: "Linda Ayers"