5 Ingredients or Fewer

Bozena’s incredible summer squash soup

July  1, 2010
4 Ratings
  • Makes 3-4 cups
Author Notes

This is my aunt’s easy secret soup recipe. It feels so velvety, creamy and decadent yet it is healthy and simple to make. She lives in the South of France and tells me she uses any vegetable she finds in her garden to make this soup. I’ve been making it with organic zucchinis (green and yellow) and its been very successful! —Culinista Annouchka

What You'll Need
  • 5 medium sized zucchini, peeled, halved and quartered and then cut in 4 inch pieces
  • 2 gloves of garlic, peeled and halved
  • 2 tablespoons of Neufchatel cheese or 1/3 cup of Greek yogurt or 1 Vache qui rit
  • Fleur de Sel and Pepper to taste
  1. Steam the zucchini and garlic together until tender, about 20 minutes.
  2. Place the zucchini & garlic in a blender, add either the cheese or yogurt (the yogurt will make it slightly tarter) and puree until smooth. Add salt and pepper to taste. Makes 4 cups.
  3. You can serve this soup warm, room tempurature or cold on a hot summer day!

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