A refreshing and hearty soup made with summer squash and a flavorful parsley mint pistou.
Summer-Squash Soup with Parsley Mint Pistou
This soup is a perfect blend of summer squash and a refreshing parsley mint pistou. It’s a great way to enjoy the flavors of summer in a hearty and satisfying dish.
Ingredients
For squash soup
- 3/4 stick unsalted butter, cut into pieces
- 1 medium onion, halved lengthwise and thinly sliced crosswise
- 1/2 tsp salt
- 2 lb yellow summer squash, halved and thinly sliced
- 2 carrots, thinly sliced
- 1 yellow-fleshed potato (1/2 lb), peeled, halved
- 4 cups chicken stock or reduced-sodium chicken broth
For pistou
- 3/4 cup loosely packed fresh mint leaves
- 1/2 cup loosely packed fresh flat-leaf parsley sprigs
- 1 large scallion, chopped (1/2 cup)
- 1/4 cup extra-virgin olive oil
- 2 tbsp water
- 1/4 tsp salt
Directions
- Melt butter in a 6- to 8-quart wide heavy pot over moderate heat, then cook onion with salt, stirring, until softened, about 8 minutes.
- Add squash, carrots, potato, and stock and bring to a boil.
- Reduce heat, then simmer, partially covered, until vegetables are very tender, about 20 minutes.
- Remove from heat and cool soup, uncovered, 10 minutes.
- Working in batches, purée soup in a blender until smooth (use caution when blending hot liquids) and transfer to a bowl.
- Return purée to cleaned pot and thin with water if desired; simmer 3 minutes. Season with salt.
- Pulse mint, parsley, and scallion in a food processor until finely chopped. With motor running, add oil in a stream, then add water and salt, blending until incorporated.
- Swirl 1 tablespoon pistou into each bowl of soup.
- Soup (without pistou) can be made 2 days ahead and cooled, uncovered, then chilled, covered. Reheat before serving, thinning with additional water if desired.
- Pistou keeps, its surface covered with plastic wrap, chilled, 3 days. Bring to room temperature before using.