I had a bowl of squash soup over the weekend from Dough Bakery in Atlanta and couldn’t get the taste out of my head and tried to make my own, with a twist.
I pureed mine, whereas Dough’s was in big chunks. Both were delicious and I enjoyed both textures.
I think I really just like playing with my immersion blender. : )
To the best of my recollection:
- 1 yellow squash
- 1 zucchini
- 1 butternut squash
- 1 purple potato (This was before I knew I would be blending everything, nullifying the color.)
- 1/2 red bell pepper
- 3 mushroom caps
- handful of purple kale
- handful of edamame
- vegetable broth
- 2 bay leaves (full disclosure: I only fished one out. Shhhhh. Couldn’t find him!)
- 1/2 Vidalia onion
- 2 garlic cloves
- dash cayenne
Saute onion and garlic with cayenne on low heat while chopping the zucchini, squash, potato, bell pepper and mushrooms and remove kale stems.
Grill butternut squash on the grill and turn on medium heat. Cook 20 minutes. Remove skins and chop after it was cool enough to handle.
Deglaze the pan with some white wine and added zucchini, squash, potato and bell pepper.
Cover with enough broth to top the pile and add butternut squash.
Cook 15-20 minutes, checking the tenderness of the butternut squash along the way with a fork.
Turn heat off.
Blend soup contents until just the right thickness.
Then, because I’m me, I started adding things. Many things. . .
I cooked the sliced mushrooms and kale in the toaster oven on high with salt and pepper and some frozen edamame in a pan for five minutes.
Add hot sauce. A touch more : )
It was a good day.