Summer Squash Soup

Apologies for the delay – it’s amazing how quickly this summer has flitted away from me and how little cheffing I’ve been able to do. The difference between cheffing and cooking you ask? Cheffing involves creation and imagination (and sometimes failure), while cooking is the day-to-day act of preparing food. As any busy person knows, you don’t tend to chef all that often, relying instead on cooking your favourites over and over until you need to leave them behind to focus on new favourites. The problem with this is that cooking doesn’t produce blog entries; cheffing does. So, after cheffing for a few hours this afternoon I’d like to suggest you try this sumptuous summer staple: squash soup!

If you’re anything like me you’ve found yourself with lots of squash and little time to think about what to do with it. The solution? Make soup! This ones takes a little while but doesn’t require any stove-hovering, which is great in the summer when it’s too warm to hang around the kitchen at all. Grab your squash, put on Mother Mother‘s album O My Heart and get to work.

Creamy, squashy, garlicky, potatoe-y... Yum.
How do you make this soup? You toss these ingredients into an oven, then into a pot. Simple!
  • 3 small potatoes, roughly chopped
  • 1 medium squash, roughly chopped (remove seeds)
  • 4-5 whole garlic cloves, peeled
  • 3-2 ears corn, husked and oiled (oh my!)
  • 1-2 tbsp cold-pressed olive oil
  • salt and pepper to taste
  • 1 tbsp fresh chives, minced
  • 1 sprig of fresh rosemary
  • 1 tsp curry powder
  • 2 cups veggie broth
  • 1 cup soy milk (or almond, etc.)
  • 1 cup water

Preheat your oven to 375 degrees F. Toss the potatoes, squash and garlic cloves on a baking sheet and drizzle with the olive oil. Season with salt and pepper. Place the ears of corn on a baking sheet and toss them in too. Cook for corn for about 35 minutes or until the kernels are tender (if you can BBQ it, so much the better). Set the corn aside until the ears are cool enough to handle. Cook the squash and potatoes for about 35-40 minutes, turning once at the halfway mark, or until golden.

When the veggies are ready to come out of the oven, heat a large saucepan over medium-high heat and transfer the squash and potatoes into the saucepan (no additional oil is needed, just scrape the pan down). Get the veggies sizzling; mash the garlic cloves with the flat edge of a knife (or back of a spoon) and add them to the mix. Add the chives,  rosemary and curry powder (yes, I realize that this is a weird combo, but just try it – the curry powder is in such small quantities that it just gives colour and a background flavour) and sauté until the squash starts to dissolve and you can smell the herbs. Add the veggie broth and bring to a boil. Simmer over low heat for about 10 minutes, then add the soy milk, 1 additional cup of water and salt and pepper to taste.

In the meantime, grab your roasted or BBQed ears of corn. Hold them vertically and run a knife down their sides to cut off the kernels. Add the corn kernels to the soup, mix and and serve with sandwiches or some other light summer favourite.


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