To continue my celebration of fall's arrival, I bring you a soup recipe!
Last winter, I may have become infatuated with soup. Cream of mushroom, carrot and ginger, white bean kielbasa, I devoured them all. I think I get stuck on certain foods sometimes. (Ahem, my cinnamon roll phase.)
"Well guess what, now this is happening." A soup phase, that is. Oh yeah.
First up is an amazingly creamy, green, good-for-you(ish) soup. To use up the last of your summer squash, perhaps?
Cream of Zucchini, Squash, and Spinach Soup
(Serves 4 to 5.)
For the soup (recipe adapted from here):
1 large onion, diced
1 1/2 tablespoons butter
4 medium zucchini, diced
2 medium yellow squash, diced
1 1/2 cups baby spinach
2 garlic cloves, minced
1 tablespoon dried basil
tiny pinch of oregano
salt and pepper to taste
3 tablespoons flour
3 cups vegetable or chicken stock
1 cup heavy cream (optional, or replaceable with plain yogurt, milk, etc.)
Sautee onion in butter until soft, about 8 to 10 minutes. Add zucchini and squash; sautee until soft, about 8 minutes. Stir in garlic and cook a bit until fragrant. Add salt, pepper, basil, and oregano to taste. Add spinach and cook for one minute until wilted.
Stir in flour until vegetables are coated. Pour in stock; stir frequently until simmering. Remove from heat and let entire mixture cool slightly.
Puree soup in blender or food processor. (Best to fill only about halfway at a time, and leave room for steam to escape.) Return to pot and stir in heavy cream. Heat with care, making sure soup doesn't come to boil. Serve immediately!
Garnish with homemade croutons, shredded Gruyere cheese, and / or fresh grated Parmesan. Serve with cheesy garlic bread and salad made with your remaining spinach, diced apples, and champagne vinaigrette. Spread out a floor picnic, snuggle up and watch Game of Thrones while dessert bakes in the oven. The end.