While I’d love to take credit for this savory summer squash soup recipe, Leo will walk away with the best soup award, not yours truly.
And who is Leo you ask?
Leo is my coworker, and when I told him I was drowning in summer squash, he came to the rescue.
You would think that after years of planting zucchini and yellow squash, I would learn that it only takes a plant or two to feed the entire neighborhood.
Not me! We’ve been eating zucchini for weeks now.
Amongst the many dishes we’ve enjoyed these past few weeks, this chicken and pasta in a light sour cream sauce was a hit. . .
Probably because I didn’t burn them as I am prone to do!
But after listening to Leo’s description of his garden fresh soup, I knew right then what the outcome of the last of my squash would be – Leo’s soup!
The addition of leek is the sign of a cook looking for flavor, but Leo’s fennel is complete genius in this soup.
This summer squash soup has a depth of flavor and aroma that wafts through the air, prompting a dip with my testing spoon more than I’d care to admit.
Thanks Leo! Your soup is off the chain!
Shake It Up!
Leo used bacon in his soup. I had chopped ham on hand, so it went into my pot.
If you don’t have leeks, yellow onions work just fine, but don’t skip the fennel!
If you have fennel seeds, you could crush a few, add them to the pot to see what you think. But if you can grab a bulb of fennel at the store, that light licorice flavor takes this soup over the top.
Serves 4 - 2 cup servings
- 2 tablespoons olive oil
- 2 cups leek, sliced
- 1 large bulb fennel, sliced
- 8 ounces ham, cubed into small pieces
- 3 cups zucchini, thickly sliced
- 3 cups yellow squash, thickly sliced
- 2 clove garlic, minced
- 3 tablespoons fresh thyme, finely chopped
- 64 ounces low sodium vegetable broth
- Preheat a soup pot over medium high heat. Add oil to the pot.
- Add leeks and fennel to the pot and cook, stirring often for 5 minutes.
- Add ham and cook another 5 minutes stirring often.
- Add remaining ingredients, bring to a boil, then reduce heat to medium and simmer for 30 minutes until vegetables are soft.
Food energy: 234kcal Saturated fatty acids: 2.00g Monounsaturated fatty acids: 6.36g Polyunsaturated fatty acids: 1.19g Total fat: 9.55g Calories from fat: 85 Cholesterol: 17mg Carbohydrate, by difference: 22.43g Total dietary fiber: 4.34g Protein: 15.54g Total lipid (fat): 10.32g Water: 733.28g Ash: 9.43g Total sugars: 9.84g Calcium: 87mg Iron: 2.57mg Magnesium: 64mg Phosphorus: 229mg Potassium: 967mg Sodium: 510
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