UPDATE: I’ve updated this recipe since I first published it on Sep 1, 2009 @ 17:42. I make this squash and potato soup recipe *a lot* since it’s so easy to make and *particularly* since I’ve recently been trying to follow the McDougall plan. So I’ve eliminated the butter (to make it vegan) and added 2 tablespoons of garlic to punch up flavor (as a butter alternative). I also happen to live 3 blocks away from a fresh produce market, so I now I use fresh dill as opposed to dry. Finally, I’m trying to take better photos, so I’ve updated the photos. That’s all.
My friend, Suzanne Seldes, heard that I was adopting a vegetarian lifestyle and took the time to dig this recipe out of her archives for me. I think that was just so awesome and thoughtful of her and I am so very appreciative. This is a delicious soup that takes advantage of the Yukon gold potato’s buttery texture and deep rich flavor. Summer squash is in season now so I thought it was the perfect time to give it a try. It tastes like a cream soup without the cream! I loved it! This can easily be adapted to a vegan dish (remove the butter) but I wanted to follow the instructions the first time around.
Yellow Squash and Potato Soup Ingredients
- 3 Yellow Summer Squash
- 1 Pound of Yukon Gold Potatoes
- 4 Cups of Vegetable Stock
- 3 Tablespoons Unsalted Butter
- 3 Tablespoons of Dry Dill Weed (As you know, Simply Organic is my favorite brand)
- 1 Sliced Scallion to Garnish
- Salt and Pepper to Taste
- Cut squash into 2-inch pieces, leaving the skin on and place into a large soup pot or dutch oven.
- Peel and dice the potatoes into 1-inch cubes
- Cover the vegetable with stock and bring to a boil. Reduce heat, cover, and simmer for about 20 minutes or until the squash and potatoes are tender.
- Add 1 tablespoon of the dill, butter, salt, and pepper. Remove from heat and let it rest for 10 minutes.
- Puree the soup in small batches in a food processor or blender. Return to the cooking pot, stirring in the remaining 2 tablespoons of dill, and heat through.
- Sprinkle sliced scallions on top just before serving. Add a few croutons if you like!