Sunday's Soup/Squish Squash Yellow Squash Soup

When I was growing up we ate tons of yellow squash. It grows well in a hot climate with sandy soil, so it was a vegetable that we had in abundance. There was squash casserole, sauteed squash, boiled and mashed squash, succotash, but never soup. Even with all I ate, I still love the mellow flavor, so I thought I would experiment a bit and I was really quite happy with the outcome.

The result was a creamy soup with lots of flavor. 

Squish Squash Yellow Squash Soup
printable recipe

ingredients;

6 large or 8 medium squash chopped
1 large Spanish onion chopped
1 yellow bell pepper chopped
3 large cloves garlic chopped
2 leeks chopped, white portion only
1 tablespoon fresh thyme chopped
2 cups vegetable broth
2 cups coconut milk
1/4 cup parmesan cheese shredded
1 poblano pepper seeded and chopped (optional) 
salt and black pepper to taste
2 tablespoons olive oil

Heat oil in a heavy bottom pot. Add onion, leeks, yellow bell pepper, and poblano pepper. Saute until tender. Add garlic and saute another minute to bring out the flavor of the garlic. 
Add squash, vegetable broth, thyme, salt, and black pepper. Bring to a boil, reduce heat to medium low and cook until squash is tender, about 20 minutes. 
Using a hand held mixer, or blender, puree the soup mixture until smooth. Add coconut milk and parmesan cheese. Return to heat and heat until soup is warmed through. 

Serve and enjoy!

If you would like, the soup can be topped with fresh chopped chives, a little extra shredded parmesan cheese, and roasted pinenuts.

Not much is better than a nice warm bowl of soup in my hands :)

Enjoy!