Soup? In the summertime? I know, it’s hot out—but I couldn’t resist turning the rest of my perfectly fresh summer squash into a creamy, savory delight. I love summer squash- almost as much as I like winter squash, and I enjoy it in many ways throughout the summer. A couple of my favorites? The very different, but equally delicious raw salad or creamy warm soup (the salad is coming next week). The fun thing about this soup, is that it can be enjoyed both hot or cold- it is fantastic both ways! Talk about an easy meal.
Roasting the garlic before blending it with the cooked vegetables reduces the potency of the allium and adds a rich, deep garlic flavor without being over-the-top. That’s not to say you shouldn’t brush your teeth immediately after- because you should (your hubby, wife or first date will thank you). Still, the garlic breath is worth it for this amazingly simple, delicious soup.
Roasted Garlic Summer Squash Soup
Serves 2-3 as a main; 4-5 as a starter
1 head garlic
Olive oil as needed
Preheat oven to 400 degrees. Using a sharp knife, cut off the top of the garlic head, exposing the top bit of bulbs but leaving the head intact. Drizzle with olive oil and wrap in foil. Roast for 20 minutes in foil packet before unwrapping and roasting another 20-30 minutes, until bulbs are golden on top and soft.
2 tbsp olive oil
1 onion, diced
1 eggplant, peeled and chopped
2 medium green zucchini, chopped
2 medium yellow zucchini or squash, chopped
sea salt to taste
red pepper flakes to taste
water or vegetable broth
6-8 cloves roasted garlic
1/2 cup full fat greek or mediterranean-style yogurt (to make it vegan, use full fat coconut milk)
1. Heat 1 tbsp olive oil in a medium sauce pot. Add onions and cook until translucent.
2. Add eggplant, the rest of the olive oil and a sprinkle of sea salt. Stir and cook until eggplant is beginning to soften.
3. Add zucchini and stir well. Add another pinch of sea salt and red pepper flakes, to taste. Cover with water or vegetable broth just to the top of the vegetables.
4. Bring to a boil, reduce to a simmer and cook, covered, until all vegetables are soft. Let cool slightly before blending.
5. Pour vegetable mixture into a Vita-Mix or high speed blender. (If your blender isn’t so high speed, use an immersion blender or do it in batches.) Add garlic and blend into a smooth puree.
6. Add yogurt or coconut milk and blend until combined. Taste for seasoning and serve with a sprinkle of red pepper flakes and a drizzle of good-quality olive oil.