yellow squash soup with zucchini crisps

★★★★★ 1
ladidi12 avatar
By DiAnne Hahaj
from South Bend, IN

I am, always, looking for healthy, vegetable inspired recipes and this is all vegetables! The carrots add sweetness & color, the potatoes add thickening. 2/3 are pureed in blender or cuisinart. The Zucchini crisps are browned in olive oil. Zucchini recipe follows.

★★★★★ 1
serves 4-6
prep time 40 Min
cook time 20 Min

Ingredients For yellow squash soup with zucchini crisps

  • 2 lbs lb
    yellow summer squash-1/2" pieces
  • 1 lg
    yellow bell pepper 2" pcs
  • 4 md
    carrots 2" pieces
  • 1/2 lb
    yukon gold potatoes 2" pcs
  • 1 md
    onion, chopped
  • 2 Tbsp
    unsalted butter
  • 1/2 tsp
    kosher salt or to taste, 1/4 t pepper to taste
  • 4 c
    chicken or vegetable stock, canned/homemade
  • 12 lg
    basil leaves for garnish
  • Recipe
    zucchini crisps to follow

How To Make yellow squash soup with zucchini crisps

  • 1
    Melt butter in large saucepan over medium heat. Add onion & 1/2 teas. salt. Cook 5 minutes or until onion is softened. Add squash, yellow pepper, carrots, potatoes to saucepan along with chicken or vegetable broth. Bring to a boil. Reduce heat to low and simmer, partially covered, until vegetables are tender. About 15 minutes. Remove from heat and cool 10 minutes.
  • 2
    Transfer 3 1/2 cups of vegetables to a small bowl & reserve. Working in small batches, puree the remaining soup in blender until smooth. Note: When blending something hot only fill blender 1/3 full, put the lid on a little askew (to let hot air out). Cover blender with kitchen towel. Start on low or pulse & work up to high. Transfer pureed soup to a bowl. Return pureed and reserved vegetables to saucepan. Add water or additional chicken/vegetable broth, if necessary, for desired consistency.
  • 3
    Add salt and pepper to taste. Heat to just barely boil. Divide among 4-6 bowls. Garnish with fresh, chopped basil leaves. Serve with zucchini crisps. Recipe to follow.
  • 4
    Zucchini Crisps Heat oven to 250 degrees. Cut 1 med zucchini into 1/2" thick slices.1 3/4 C 2/3 cups Panko bread crumbs 1 1/2 oz Parmigiano Reggio grated on box grater or Asiago cheese grated 1/3 cup Unbleached all purpose flour 1/2 teas Kosher salt 1/4 teas Pepper 1 Egg + 1 teas water, beaten 2 tbls Olive oil In large, non stick skillet over high heat until hot & then reduce heat to med-low. Mix bread crumbs & Parmigiano cheese in small bowl. Dredge zucchini in flour, shaking off excess flour. Dip into egg & then into bread crumbs/Parmigiano cheese mixture. Fry zucchini in batches 4-5 min or until browned on both sides. Add more olive oil as needed. Drain the crisps on paper towels. Sprinkle with salt. Transfer to rimmed baking sheet & keep warm in oven. Serve with soup and tomato frisee salad. Enjoy.

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