Puree of Yellow Squash Soup
Submitted by gal friday
Pureed yellow crookneck squash soup with thyme, sage, basil, and a splash of white wine, finished with milk and topped with sautéed red bell pepper strips and pumpkin seeds.
YIELD
6 servingsPREP
45 minCOOK
40 minREADY
85 minYellow squash is mild on its own but takes flavor like a sponge. This soup builds an aromatic base of sweated onions, garlic, thyme, sage, and basil in butter, then the squash joins to soften under cover for 10 minutes. White wine deglazes the pan and adds an acidic backbone that keeps the puree from tasting flat.
The flour gets sprinkled in slowly and cooked off for 5 minutes before any liquid touches it. That brief toasting step prevents the raw-flour pasty flavor that ruins so many home-cook bisques. Once everything is tender, the pot cools and gets pureed with milk into a silky soup.
The optional topping of red bell pepper strips sautéed in olive oil adds bright color, sweet contrast, and a meaningful textural moment in every spoonful. A scatter of pumpkin seeds finishes with crunch and visual pop. Pair with a crusty bread or a green salad for a light lunch.
Chef Tips
- Use young, firm crookneck squash. Older yellow squash can be seedy and bitter.
- Toast the flour with the butter for the full 5 minutes. A pale blonde color signals it’s ready for liquid.
- Cool the soup slightly before pureeing in a blender. Hot soup creates pressure that can blow the lid off mid-blend.
- Strain through a fine sieve if you want restaurant-smooth texture, especially if older squash had tough skin.
Variations
- Swap milk for cream or half-and-half for a more luxurious bisque texture.
- Add a small peeled potato to the squash for extra body and natural thickening.
- Top with crumbled goat cheese instead of pumpkin seeds for a tangier finish.
Ingredients
Directions
1) Cut the end off the squash, and peel if the skin looks looks suspicious in any way.
Then cut the squash into ¼ inch slices and set aside.
2) In a large saucepan or a Dutch oven begin sautéing onions and garlic in butter over medium heat.
After about 5 minutes, add squash, herbs, and salt.
Stir, cover, and continue to cook about 10 more minutes.
3) Gradually sprinkle in the flour, stirring constantly.
Continue to cook and stir over low heat about 5 minutes.
4) Pour in the white wine, stir briefly, cover, and let simmer 10 to 15 minutes.
(Note: The alcoholic content of the wine dissipates with cooking, and the taste of the wine diminishes gradually. So if you let if cook a little longer at this step, you will get a more subtle result. Just be sure to stir everything up from the bottom from time to time, so it won’t stick or scorch.)
Remove from heat, and allow the soup to cool until it’s cool enough to puree.
5) Purée the soup with the milk in a food processor or blender, and return it to a kettle.
At this point, you may choose to strain the soup through a fine strainer or a sieve to get a smoother texture.
Adjust the seasonings.
Add black pepper to taste.
6) Heat gently just before serving.
7) While the soup is heating, prepare the optional topping.
Sauté the bell pepper and garlic in olive oil or butter until just tender.
Spoon a little bit of this into each steaming bowl of soup, and sprinkle pumpkin seeds if desired.
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