Creamy Zucchini and Yellow Squash Medley Soup
Indulge in the delightful flavors of summer with this Creamy Zucchini and Yellow Squash Medley Soup, inspired by the talented sous-chef Carol McKenzie of Sebanton restaurant in Longmont, Colorado. First featured in the RSVP section of a July 1987 issue of Bon Appetit, this soup beautifully showcases the lush produce from your garden. It's a comforting blend of tender zucchini and crookneck squash, elegantly enriched by a luscious creamy broth. Perfect as an appetizer or a light meal, this soup is not only an excellent way to utilize your abundance of summer squash, but it also brings a touch of gourmet flair to your dining table.
N/A
Servings
230
Calories
13
Ingredients
Ingredients
olive oil
1/4 cup (none)
medium onion
1 (thinly sliced)
minced shallots
2 tablespoons (none)
minced garlic
1 1/2 tablespoons (none)
all-purpose flour
1/4 cup (none)
medium zucchini
2 (sliced into 1/4-inch-thick rounds)
large crookneck yellow squash
2 (sliced into 1/4-inch-thick rounds)
rich chicken broth
3 cups (preferably homemade)
whipping cream
3 cups (none)
fresh basil
2 teaspoons (minced)
fresh oregano
2 teaspoons (minced)
salt
to taste (none)
freshly ground black pepper
to taste (none)
Instructions
1
In a heavy large saucepan, heat the olive oil over medium-low heat until shimmering.
2
Add the sliced onion, minced shallots, and minced garlic to the pan. Cook them, stirring occasionally, until the onion becomes translucent, approximately 10 minutes.
3
Sprinkle in the all-purpose flour, stirring continuously for about 3 minutes to create a roux.
4
Introduce the sliced zucchini and crookneck yellow squash into the pan, cooking while stirring frequently until they have softened, which should take about 5 minutes.
5
Pour in the rich chicken broth and heavy cream, then stir in the minced basil and oregano.
6
Reduce the heat to low and let the soup simmer gently for 20 minutes, allowing the flavors to meld.
7
Season the soup with salt and freshly ground black pepper to taste.
8
For a creamier texture, consider puréeing the soup with an immersion blender or in batches in a countertop blender before serving.
9
Serve immediately and enjoy the vibrant taste of summer.
Nutrition Information
21g
Fat
10g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor profile of the Creamy Zucchini and Yellow Squash Medley Soup?
The soup features a delightful blend of fresh summer zucchini and yellow crookneck squash in a luscious, creamy broth flavored with fresh basil and oregano.
Who is the inspiration behind this recipe?
The recipe was inspired by Carol McKenzie, a talented sous-chef at the Sebanton restaurant in Longmont, Colorado.
When and where was this recipe first published?
This soup was originally featured in the RSVP section of the July 1987 issue of Bon Appetit magazine.
What types of squash are required for this soup?
The recipe calls for two medium zucchinis and two large crookneck yellow squashes.
How should the vegetables be prepared before cooking?
The onion should be thinly sliced, while the zucchini and yellow squash should be cut into 1/4-inch-thick rounds. Shallots and garlic should be minced.
What kind of oil is used to sauté the aromatics?
The recipe uses 1/4 cup of olive oil for heating and sautéing the onions, shallots, and garlic.
How long do I need to cook the onions, shallots, and garlic?
They should be cooked over medium-low heat for approximately 10 minutes until the onion becomes translucent.
What is the purpose of adding all-purpose flour to the pan?
The flour is stirred into the oil and aromatics for about 3 minutes to create a roux, which helps thicken the soup.
What type of broth is recommended for this recipe?
The recipe suggests using 3 cups of rich chicken broth, preferably homemade for the best flavor.
Can I make this soup vegetarian?
Yes, you can easily make this vegetarian by substituting the chicken broth with a high-quality vegetable broth.
What kind of cream is used to make the soup rich?
The recipe calls for 3 cups of whipping cream (also known as heavy cream) to achieve a velvety texture.
Which fresh herbs are used for seasoning?
The soup is seasoned with 2 teaspoons each of minced fresh basil and minced fresh oregano.
How long does the soup need to simmer?
Once the broth and cream are added, the soup should simmer gently on low heat for 20 minutes.
Is it necessary to puree the soup?
Pureeing is optional; you can leave it chunky or use an immersion blender for a much creamier, smoother texture.
What are the nutritional facts regarding calories and fat?
Each serving contains approximately 230 calories and 21 grams of fat.
What is the carbohydrate and protein content of the soup?
The soup contains 10 grams of carbohydrates and 4 grams of protein per serving.
Is this recipe gluten-free?
No, this recipe contains all-purpose flour. To make it gluten-free, you would need to use a gluten-free flour blend or another thickening agent.
How many ingredients are in this recipe in total?
There are 13 ingredients including salt and pepper.
Can I use dried herbs instead of fresh basil and oregano?
You can, but fresh herbs are recommended for the vibrant summer taste. If using dried, reduce the amount to about 1/3 of the fresh requirement.
What is the best way to serve this soup?
It can be served immediately as a gourmet appetizer or as a light summer meal.
How should I store leftovers of this creamy soup?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove to prevent the cream from curdling.
Can I freeze this soup?
Freezing cream-based soups can sometimes result in a grainy texture once thawed, so it is best enjoyed fresh or from the refrigerator.
What size saucepan is recommended?
A heavy, large saucepan is recommended to ensure even heating and enough room for the vegetables and liquids.
Does the recipe include any dietary fiber or sugar information?
The provided data does not list specific values for fiber or sugar.
What is the total cooking time for the vegetables before adding liquids?
The aromatics take 10 minutes, the flour takes 3 minutes, and the squash takes 5 minutes, totaling about 18 minutes of active cooking before simmering.
Is this a good recipe for a garden harvest?
Yes, it is specifically described as an excellent way to utilize an abundance of summer garden zucchini and squash.
What specific type of yellow squash is mentioned?
The recipe specifies using 'crookneck' yellow squash.
Can I use a countertop blender instead of an immersion blender?
Yes, if you don't have an immersion blender, you can puree the soup in batches in a countertop blender.
What is the sodium content of this recipe?
The specific sodium content is not provided, but it can be adjusted by the amount of salt added and the type of chicken broth used.
Where is the Sebanton restaurant located?
The Sebanton restaurant is located in Longmont, Colorado.