Summer Squash Soup Recipes
Cross continental squash soup that will make us taste the freshness of summer, bite after bite. Dill flavored creamy summer squash soup to delight!
As I recently have a little time, I was surfing on the internet the other day. Attempting to find new, intriguing tips, inspiring meals that I have never tasted before, to impress my family with. Searching for a while unfortunately could not come across any interesting stuff. Just before I wanted to give up on it, I discovered this scrumptious and easy dessert by accident on Suncakemom. The dessert looked so scrumptious on its photos, that required instant action.
It absolutely was not difficult to imagine how it’s made, its taste and how much my husband will enjoy it. Actually, it is very easy to please him in terms of desserts. Yes, I’m a blessed one. Or perhaps he is.Anyways, I got into the page and then followed the comprehensive instuctions which were coupled with great photos of the operation. It really makes life quite easy. I can suppose it’s a bit of a inconvenience to take snap shots down the middle of baking in the kitchen as you may ordinarily have gross hands so that i highly appreciate the time and energy she placed in for making this blogpost .
That being said I am empowered presenting my own recipe in a similar way. Many thanks for the concept.
I was tweaking the original recipe to make it for the taste of my loved ones. I’ve got to mention it absolutely was an awesome success. They prized the flavour, the thickness and loved having a treat such as this in the midst of a lively week. They quite simply demanded even more, many more. Hence next time I am not going to make the same miscalculation. I am likely to multiply the volume .
If you liked this Summer Squash Soup you may find more like this at SunCakeMom
Melt butter in a pan.
Saute the onion on the butter until it gets a glassy / translucent look. The onion can be caramelized on low heat if desired but that takes a bit longer and more butter.
Halve the squash then slice it up either horizontally or vertically.
Add the sliced up squash and saute for 3 to 5 minutes.
Sprinkle in the salt, dill, vinegar and the optional paprika.
Pour in the water and the milk.
Turn the heat up until it reaches the boiling temperature then lower the heat and simmer the squash to desired texture in about 10 minutes.
Mix in the sour cream, bring it to boil and turn off the heat.
Let it cool off a bit before serving.