#squashsoup

Acorn squash and carrot soup.

This Tarragon Lemon Summer Squash Soup is a refreshing and flavorful way to enjoy summer squash. The combination of tarragon and lemon adds brightness to the soup, making it perfect for warm weather.

Ingredients: 6 cups chopped summer squash. 1 onion, chopped. 3 cloves garlic, minced. 4 cups vegetable broth. 1 tablespoon fresh tarragon, chopped. 2 tablespoons lemon juice. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the garlic and onion, and cook for about 5 minutes, until the onions are soft. After 5 minutes, add the chopped summer squash and continue cooking. Put in the vegetable broth and raise the heat. Simmer for 15 to 20 minutes, or until the squash is soft. Take it off the heat and let it cool down a bit. Blend the soup until it's smooth with an immersion blender. Add lemon juice and fresh tarragon and mix well. Add pepper and salt to taste. If you want, you can serve it hot with extra tarragon leaves on top.

Prep Time: 15 minutes

Cook Time: 25 minutes

Kabocha squash soup that is velvety smooth and full of flavor. Sesame seeds and a hint of coconut milk add to the rich taste of the squash.

Ingredients: 1 medium-sized Kabocha squash, peeled and diced. 1 tablespoon olive oil. 1 onion, chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1 teaspoon ground cumin. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 2 tablespoons sesame seeds, toasted. 1/4 cup coconut milk. Fresh cilantro for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Sprinkle diced Kabocha squash on a baking sheet with cumin, salt, pepper, and olive oil. Put the squash in the oven and roast it for 25 to 30 minutes, or until it's soft and golden brown. Chop the onion and garlic and cook them in a large pot until they become soft. Cook the Kabocha squash and add vegetable broth to the pot. Turn the heat down to low and let it cook for 10 minutes. Pour the soup into a blender and blend it until it is smooth. If you need to, adjust the seasoning after adding the coconut milk. Put it on the plate hot and top it with fresh cilantro and toasted sesame seeds. Have fun with your tasty Roasted Kabocha Squash Soup!

Prep Time: 15 minutes

Cook Time: 40 minutes

Lobster with Hokkaido Squash Soup and Brown Butter

Workin' More Kitchen Sessions with Charlie Trotter