This soup came after a long day of not wanting to make another soup. All the ideas I was coming up with seemed too complicated or just not very exciting. That's when E remembered the simple pureed soup we tried at Cabbage Patch in downtown LA. He said, "I think we're going about this soup thing all wrong," can you tell we've eaten a lot of soup lately? So we decided to keep it simple. Although, we didn't make it as plain as just a veggie puree because, well, while we love the taste of yellow squash, we don't love it to the point of wanting to slurp it out of a spoon with no other flavor. So here is our Buttered Yellow Squash Puree. Simple, and surprisingly delicious. Pairs perfectly as a side dish to warm and gooey sandwiches!
What you will need:
2 yellow squash, cut into 1 inch pieces (you should probably cut out the seeds, though we didn't and it was just fine)
1 tbsp butter
1/2 large onion, finely chopped
3/4 cup vegetable or chicken broth
Salt and pepper to taste
How to make it:
Melt your butter in a medium sauce pan. Add in your onion and stir, cooking until onions are clear. Add in your squash pieces and 1/2 cup of broth. Mix together and then cover your pan, allowing the flavors to cook together and the squash to steam. Allow it to cook for about 5 minutes until your squash is fork tender. Turn off the flame.
Using an immersion blender, puree the soup to your desired consistency. Add in salt and pepper to taste and voila! One pureed soup, coming right up.
Success! and lesson learned. You don't have to have some long, drawn out, complicated plan for making some soup. You'd think I would have figured this out after the first 40 soups, but I guess not. Thanks to E we discovered a quick way to add a veggie into our dinner and another way to cook up those squash!
What we'd do differently:
I thought about adding in a dash of sugar (maybe brown sugar) to the onions when they are sauteed in butter, giving it a sweeter taste. I think it might be interesting to try it out and see what happens.