Killer Squash and Zucchini Soup
My neighbor fixed this soup and gave me some - it was so good that I begged for the recipe. I was amazed at how easy this was to make. With zucchini and squash growing in my garden I came home and made it right away based on her loose instructions. Like me, she cooks by instinct and taste rather than using a written recipe most of the time. The flavors in this soup are simply delicious so don't be afraid of the garlic or the basil. They aren't overpowering and work perfectly in this soup. And, don't leave out the Creole seasoning for just a tiny kick!
- 2 medium
- onions, diced
- 5-6 large
- cloves garlic, halved and sliced thin
- 1/2 large
- red bell pepper, diced
- 1/2 - 1 stalk(s)
- celery, diced
- 1 medium
- zucchini, halved lengthwise and sliced
- 2 small
- squash, halved lengthwise and sliced
- 6-7 oz
- sliced fresh mushrooms, or 4 oz canned, drained
- 1 qt
- heavy cream
- 2 Tbsp
- 3 Tbsp
- dried basil (1 1/2 t fresh minced)
- 1 Tbsp
- dried chives (1 1/2 tsp fresh chopped)
- 2 tsp
- creole seasoning (tony cacherie's)
- salt to taste
1Saute onions, garlic, bell pepper and celery in butter for about 5 minutes.
2Add zucchini and squash and saute until it starts to get tender.
3Reduce heat to lowest setting and add mushrooms, heavy cream, sherry, basil, chives and creole seasoning. Cover and simmer for 30 minutes, stir occasionally. Taste for seasoning and adjust as needed.
4If vegetables are not completely tender let simmer until they are soft but not mushy.
This is always better the next day so try to wait until tomorrow to eat it if you can.