Reviews Add Rating & Review 33 Ratings 5 star values: 4 4 star values: 7 3 star values: 11 2 star values: 8 1 star values: 3
Back to Summer Squash Soup with Basil Pistou All Reviews for Summer Squash Soup with Basil Pistou - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Summer Squash Soup with Basil Pistou Credit: Petrina Tinslay Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1 tablespoon unsalted butter 1 medium leek, white and pale-green parts only, thinly sliced and thoroughly rinsed 1 small clove garlic, minced Salt and freshly ground pepper 2 1/4 pounds yellow summer squash, trimmed and cut into half moons 2 cups low-sodium chicken or Homemade Chicken Broth 2 cups loosely packed fresh basil leaves, plus more for garnish 1/3 cup olive oil
Gallery Summer Squash Soup with Basil Pistou Credit: Petrina Tinslay
Recipe Summary Servings: 4
Gallery
Summer Squash Soup with Basil Pistou Credit: Petrina Tinslay
Summer Squash Soup with Basil Pistou
Credit: Petrina Tinslay
Summer Squash Soup with Basil Pistou
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1 tablespoon unsalted butter 1 medium leek, white and pale-green parts only, thinly sliced and thoroughly rinsed 1 small clove garlic, minced Salt and freshly ground pepper 2 1/4 pounds yellow summer squash, trimmed and cut into half moons 2 cups low-sodium chicken or Homemade Chicken Broth 2 cups loosely packed fresh basil leaves, plus more for garnish 1/3 cup olive oil
Directions
Melt butter in a medium stockpot over medium-high heat. Add the leek and half the garlic. Season well with salt and pepper; cook, stirring until soft and tender, 3 to 5 minutes.
Add squash, and cook, stirring, 3 to 5 minutes. Add chicken stock, and bring to a boil. Reduce heat to a simmer, and cook until tender, 15 to 20 minutes. Remove soup from heat; let cool slightly.
Fill the bowl of a food processor with basil and remaining garlic. Drizzle olive oil through the feed tube; process until smooth. Season with salt and pepper. Transfer basil pistou to a small bowl.
Place slightly cooled soup in the cleaned bowl of the food processor, and process until soup is pureed but still slightly chunky.
Return to stockpot; cook to reduce liquid and thicken just slightly, about 5 minutes. Adjust seasoning with salt and pepper. Ladle into soup bowls, garnish with basil, and serve with basil pistou.
Reviews
Add Rating & Review 33 Ratings 5 star values: 4 4 star values: 7 3 star values: 11 2 star values: 8 1 star values: 3
Reviews
Add Rating & Review 33 Ratings 5 star values: 4 4 star values: 7 3 star values: 11 2 star values: 8 1 star values: 3
Add Rating & Review
33 Ratings 5 star values: 4 4 star values: 7 3 star values: 11 2 star values: 8 1 star values: 3
33 Ratings 5 star values: 4 4 star values: 7 3 star values: 11 2 star values: 8 1 star values: 3
33 Ratings 5 star values: 4 4 star values: 7 3 star values: 11 2 star values: 8 1 star values: 3
5 star values: 4 4 star values: 7 3 star values: 11 2 star values: 8 1 star values: 3
All Reviews for Summer Squash Soup with Basil Pistou
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Summer Squash Soup with Basil Pistou
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
