Summer Squash Soup
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 currently have some time, I was searching on the web yesterday. Attempting to find new, challenging thoughts, inspiring meals that I’ve never tasted before, to treat my loved ones with. Hunting for a long time unfortunately couldn’t find lots of interesting things. Just before I wanted to give up on it, I ran across this delicious and simple treat by accident at Suncakemom. It seemed so fabulous on its snapshot, it required immediate actions.
It had been not so difficult to imagine just how it’s made, its taste and how much my hubby will like it. Mind you, it is quite simple to delight him in terms of puddings. Yes, I am a lucky one. Or perhaps he is.Anyhow, I got into the blog and followed the step by step instuctions that had been coupled with superb pics of the method. It just makes life less difficult. I can imagine that it’s a slight effort to take pics down the middle of cooking in the kitchen as you may ordinarily have sticky hands and so i seriously appreciate the time and energy she devote to build this blogpost .
That being said I am inspired to present my very own recipes similarly. Thanks for the thought.
I had been fine tuning the original mixture to make it for the taste of my family. Need to tell you it had been an awesome success. They enjoyed the flavour, the structure and enjoyed having a delicacy such as this in the midst of a busy week. They quite simply demanded lots more, many more. Hence next time I am not going to make the same mistake. I am going to multiply the quantity to keep them happy.
More Summer Squash Soup Recipes like this on 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.