Slow simmered and puréed into a smooth, bisque-like creaminess, my Summer Squash Soup explodes with the fresh flavors of the season. Spiced with a light hand, I love how the vegetables shine brightly with just a hint of mint and the gentle bite of sweet onion.
While I confess to eating lighter in the heat of the summer, don’t think that I’ve given up on the traditional Cajun fare that you’ve come to know and love here at Acadiana Table. Nope, no whole food, holistic, vegan lifestyle regimen for me. But with this recipe, you will hear me champion the cause of eating off the land and preach the virtue of seeking out the freshest farm-raised vegetables. You see, it’s a Southern tradition to cook seasonally and simply use what God has blessed you with. And with a plentiful supply of summer squash, I’m blessing my family (and you) with this delicious recipe for Summer Squash Soup.
Yellow squash (I use the crookneck variety) floods the markets and roadside stands early in the summer, and I love its versatility. No need to peel these babies; just a quick snip of the ends, and they’re ready for cooking. One of the simplest ways is to just microwave them covered with a bit of water until tender and then melt grated cheese on top. It’s a 5-minute casserole that is very tasty; give it a try.
And almost as easy, this Summer Squash Soup combines readily available ingredients for a simple dish that is the perfect accompaniment to a sandwich (my Heirloom Tomato Sandwich would be ideal) or salad. When I make this soup, I always serve it piping hot, but the beauty of this recipe is that the leftover soup is just as good served chilled. Make a big batch, and you’ll be surprised how quickly it disappears.
- 6 large (about 4 pounds) yellow squash, stems removed and chopped into large chunks
- 1 large sweet onion, such as Texas Sweet or Vidalia, peeled and chopped
- 1 rib celery, chopped
- 1 quart vegetable stock or light chicken stock
- 2 tablespoons chopped fresh mint leaves
- 1 tablespoon unsalted butter
- ½ cup half and half
- Kosher salt
- Ground white pepper
- Pinch of Acadiana Table Cajun Seasoning Blend, see recipe here
- 4 tablespoons sour cream
- 1 cup toasted croutons
- 4 sprigs fresh mint, for garnish
- In a large pot with a tight-fitting lid over medium-high heat, add the squash, onion, and celery, and add the stock. Bring to a boil and cover. Lower the heat to a simmer and cook until the vegetables are tender, about 30 minutes. Drain the liquid and reserve.
- In the container of a food processor, add the vegetables along with the mint leaves, butter, and the half and half. Lightly sprinkle with salt and white pepper, and a pinch of Cajun seasoning. Process on high until the mixture is smooth and the texture of a thick bisque-like soup. If too thick, thin it by adding more reserved vegetable stock. Taste the mixture and adjust with more salt and pepper, if needed.
- Pour the mixture back into the pot and bring to a simmer. Ladle into individual serving bowls and stir in the sour cream; top with croutons, and garnish with a sprig of fresh mint.
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