Imagine a soup so vibrant and fresh, it captures the essence of summer in every spoonful! This Summer Squash Soup with Red Pepper Puree is not just another recipe—it's a culinary journey that will transport your taste buds to a sun-drenched garden. With its creamy texture, rich flavors, and stunning presentation, this dish is perfect for those looking to elevate their home cooking game and impress family and friends with minimal effort.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium summer squash, chopped
- 1 red bell pepper, roasted and pureed
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Prepare the vegetables by washing and chopping the summer squash into small, uniform pieces. Dice the onion finely and mince the garlic cloves.
- Roast the red bell pepper over an open flame or under a broiler, turning occasionally until the skin is completely charred. Place the roasted pepper in a sealed plastic bag for 10 minutes to steam, which will help remove the skin.
- Peel the roasted red pepper, remove seeds, and puree in a blender until smooth. Set the red pepper puree aside.
- Heat olive oil in a large soup pot over medium heat. Add the diced onions and sauté until translucent and soft, approximately 3-4 minutes.
- Add minced garlic to the onions and cook for an additional 30 seconds, stirring to prevent burning.
- Add chopped summer squash to the pot and sauté for 2-3 minutes until the squash begins to soften.
- Pour vegetable broth into the pot, bringing the mixture to a gentle simmer. Cook for 10-12 minutes until the squash is completely tender.
- Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer to a standard blender in batches.
- Season the soup with salt and pepper to taste, adjusting seasoning as needed.
- Ladle the soup into serving bowls and drizzle the reserved red pepper puree on top for a beautiful presentation and added flavor.
- Serve hot, optionally garnishing with a small swirl of olive oil or fresh herbs if desired.
Tips
- Choose fresh, firm summer squash for the best flavor and texture. Avoid squash that looks soft or has blemishes.
- When roasting the red pepper, patience is key. Allow it to char completely for the most intense, smoky flavor.
- For an extra silky soup, strain the pureed soup through a fine-mesh sieve to remove any remaining vegetable fibers.
- If you don't have an immersion blender, a standard blender works great—just be sure to blend in small batches and remove the center lid cap to allow steam to escape.
- Experiment with garnishes like toasted pumpkin seeds, a dollop of Greek yogurt, or fresh basil to add extra dimension to your soup.
- This soup can be made ahead and stored in the refrigerator for 3-4 days, making it perfect for meal prep.
Nutrition Facts
Calories: 75kcal
Carbohydrates: 12g
Protein: 3g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
