It’s summer veggie season and that often means an abundance of summer squash. I love sauteeing squash with carmelized onions on the stove, or making veggie kebobs to throw on the grill, but sometimes, a nice, light soup really does the trick, especially on a cooler, Northern California night.
This recipe uses some of summer’s best vegetables and herbs, including rosemary, yellow squash, and basil. It’s full of flavor and simple to throw together, making it an excellent side dish to fish, like this cajun roasted cod. It’s also filling enough to serve as a stand-alone meal, if you’re looking for a lighter lunch or dinner.
You can find the recipe for the dairy-free pesto here, but I’ve also listed it below.
Here’s what you need:
For the soup:
- 2 t cooking oil (coconut oil, olive oil, or butter/ghee)
- 1 lbs yellow summer squash, cut into medium-sized cubes
- 1 cup shallot
- 3 garlic cloves, minced
- 2 cups bone broth
- 2 leeks, thinly sliced
- 1 T fresh rosemary
- 4 oz coconut milk
- Juice of 1/2 lemon
- Zest from 1/2 lemon
- 2 teaspoons sea salt
For the dairy-free pesto:
- 1/2 cup packed basil leaves
- 1/4 cup parsley
- 1/4 cup cilantro
- 1/4 cup pine nuts (you could also you walnuts or almonds)
- 1 garlic clove
- 1 T lemon juice
- Zest of 1 lemon
- 1/4 t sea salt
- 3 T olive oil
Here’s what you do:
- On your stove, heat a skillet over medium-high heat. Add your cooking oil and shallots and saute for 3-5 minutes until the shallots soften.
- Add the summer squash to your pan and continue sauteing for 3-5 more minutes.
- Add the garlic and cook, stirring contantly for about 1 minute.
- Add the bone broth, leeks, and rosemary to the pan. Cover and cook about 12 minutes, until all of the vegetables are soft and cooked through.
- When the vegetables are finished cooking, remove the pan from heat and add the remaining soup ingredients.
- Using a blender or an immersion blender, blend the soup until it’s smooth and creamy. Use caution, as the soup will be hot and might splatter. It helps to use a dish towel on top of your blender lid to keep it from splattering all over you and your kitchen.
- Serve in bowls and top with the dairy-free pesto. (To make the dairy-free pesto, simply blend all ingredients together in a blender or food processer.)