Everyone has at least ONE vegetable they CANNOT stand. For whichever reason that may be… For some, it’s that “healthy” vegetable they were force-fed as a child; for others, it is the one they’ve overdone on at some point in life!
As for me – that evil cadevil is celery (don’t ask!) For my husband – anything squash or zucchini (big thanks to the lunch ladies at his school cafeteria (aka столовка).
For years, I have been on a hunt for that one summer squash recipe that would be welcomed at our dinner table. Mainly because I really like courgettes. I’ve sauteed, baked and breaded them… I’ve even hid them in dishes like cakes, breads, even smoothies! Nothing worked for my husband. Until now!!!
A simple brothy soup from Food52. Sauteed squash and zucchini, a touch of fresh squeezed lemon juice, some fresh tarragon leaves, a scoop of yogurt. “You do realize it is Summer Squash you are enjoying right now,” I asked my husband?
This soup really is pretty darn special. Refreshing, hydrating, light. Delicate, uncomplicated, delicious. Wonderful when served hot or Gazpacho-style. A soup that feels like summer. That care-free, school-is-out, trips-to-the-lake summer. So, before the summer is officially over, have a bowl!
Tarragon Lemon Summer Squash Soup
Loosely based on the recipe from Food52
- 2 medium yellow squash, diced
- 2 medium green zucchini, diced
- 4 green onions (scallions), light green and white parts, chopped
- 1 medium onion, chopped
- 1 tablespoon butter or coconut oil
- ½ tablespoon olive oil
- 2 tablespoon fresh tarragon leaves, chopped
- 2 garlic clove, finely minced
- Ground black pepper, to taste
- 6 cups vegetable broth
- Juice of 1 large lemon
- Greek yogurt (full fat or fat-free)
- Tarragon, snipped chives, shredded Parmesan cheese, and croutons, for garnish (optional)
- In a large soup pot, sauté the squash, zucchini and onion in the butter and olive oil until onion is tender, about 7 to 10 minutes. Add the garlic in the last minute or so.
- Season with black pepper to taste, add the tarragon, then pour in the broth and lemon juice and stir.
- Cover and bring to a simmer for about 10 to 15 minutes until the squash is tender all the way through.
- Serve immediately with a generous serving of yogurt (a tablespoon or more depending on how creamy you want the soup to be)
- Optionally, garnish with additional tarragon, chives, shredded Parmesan cheese, and croutons, if you like.
I don’t generally sip wine with soup, however, I did find that starting my meal with a glass of Naked Winery Viognier helped me appreciate the simple flavors of the soup.