During the past two weeks we've been harvesting some more produce from our garden. First there were lots and lots of carrots.
The carrots had to have the stems cut off, be scrubbed clean and placed in the fridge. We were able to fill over 10 gallon-sized bags!
Next there was a steady stream of yellow summer squash.
Most of the squash was washed, chopped, and placed into freezer bags for using in soup and pasta sauce later (since we'll be using the squash in the next couple of months we chose not to blanch the squash first.)
Yesterday, since we had gathered even more squash, we had a fresh batch of homemade vegetable broth, and Tim had a day off from work, it was time to make a double batch of one of our favorite soup recipes for the freezer.
First, Tim and the kids washed and chopped the squash. Then they washed, peeled, and chopped the potatoes and carrots. Next, I was called in to chop the onions since Tim's eyes water like crazy if he tries to chop onions.
|Making a telescope out of the squash is completely optional :)|
We could barely fit all of the double batch of veggies into our 10 quart pot, but we piled it on and once everything cooked down a bit there was plenty of room to stir.
After it simmered and we blended it up with a handy immersion blender (we've blended in batches in a regular blender before, too) we ended up with 7 quarts of deliciously creamy soup.
Creamy Summer Squash Soup
adapted from Epicurious
3 Tbsp unsalted butter
1 medium onion, halved and thinly sliced
1/2 teaspoon salt
2 cloves of garlic, minced
2 pounds (about 8 small) yellow summer squash thinly sliced
2 carrots, thinly sliced
1 yellow-fleshed potato (1/2 lb), peeled, halved, and thinly sliced
2 cups chicken or vegetable broth
Melt butter in a large, heavy pot over medium heat.
Cook onion and garlic 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, puree soup in a blender until smooth (use caution when blending hot liquids) and transfer to a bowl. Return puree to cleaned pot and thin with water or more broth if desired. Or use an immersion blender to puree the soup. Simmer 3 minutes. Season with salt.
We also made a batch of Parsley Mint Pistou to freeze in an ice cube tray. This pistou is wonderful swirled into the hot soup.
I'm linking up to these parties.
1. Link to your project post, not your blog's home page, so we can find it easily.I'm trying to hold myself accountable to finish some of the projects on my to do list by posting each Friday about a project I've completed.Would you like to join in? Link up to your own projects below.
2. Let us know what project you are sharing in your title, for example: Spring Wreath
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Where the linky says "Your Name" please enter the name of your project!
We planted tomatoes, hot peppers, yellow squash, carrots and lettuce, but so far have only harvested lettuce. We're looking forward to having enough land to plant apple and peach trees, too.ReplyDelete
My project this week was making matching patriotic t-shirts for our family.
We have a garden! We planted WAY too many peas and had to give a bunch away. Our strawberries and raspberries didn't do very well this year. We have some squash and potatoes that are coming along nicely. We ate all the spinach and lettuce and are getting ready to plant something else in their place. We are raising bees; our first year, and should have some honey this fall. I would be so grateful if you would link up at Mom's Library! Thanks for hosting!ReplyDelete
I've linked up 1 project and 1 project/recipe. Sorry about the Candke - it should be CANDLE.ReplyDelete
Have a great weekend and thank you for hosting.
I LOVE squash soup! It's one of my favs ever! Angie xoReplyDelete
We've been enjoying okra and fresh cucumbers. The black-eyed peas are also producing well and it looks like we might have a fresh zucchini soon. I dug up one potato plant that died and we had 4 small red potatoes as well. I am also eagerly awaiting cantaloupe.ReplyDelete
an a healthier dieters dream too! we love it here..and have made all kinds of variations...it looks fun to be a cook in your family!!ReplyDelete
I am your newest follower..pls follow back if you can.
this yr for the first time I have spaghetti squash too..not sure what to do with so much of it!