killer squash and zucchini soup

Name: Killer Squash and Zucchini Soup
Prep time: 10 min
Cook time: 45 min
Yield: 4
Cuisine: American
Ingredients: 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 ounce(s) sliced fresh mushrooms, or 4 oz canned, drained; 1 quart(s) heavy cream; 2 tablespoon(s) sherry; 3 tablespoon(s) dried basil (1 1/2 t fresh minced); 1 tablespoon(s) dried chives (1 1/2 tsp fresh chopped); 2 teaspoon(s) creole seasoning (tony cacherie's); - salt to taste

(1 RATING)

50 Pinches 2 Photos

Donna Graffagnino

Bayou Country, LA

Updated on Jun 17, 2014

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!

Rate

prep time 10 Min

cook time 45 Min

method Stove Top

yield 4 serving(s)

Ingredients

2 medium onions, diced
5-6 large cloves garlic, halved and sliced thin
1/2 large red bell pepper, diced
1/2 - 1 stalks celery, diced
1 medium zucchini, halved lengthwise and sliced
2 small squash, halved lengthwise and sliced
6-7 ounces sliced fresh mushrooms, or 4 oz canned, drained
1 quart heavy cream
2 tablespoons sherry
3 tablespoons dried basil (1 1/2 t fresh minced)
1 tablespoon dried chives (1 1/2 tsp fresh chopped)
2 teaspoons creole seasoning (tony cacherie's)
- salt to taste

How To Make killer squash and zucchini soup

Step 1

Saute onions, garlic, bell pepper and celery in butter for about 5 minutes.

Step 2

Add zucchini and squash and saute until it starts to get tender.
Step 3

Reduce 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.
Step 4

If 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.
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