The best summer squash soup recipe. Creamy, silky smooth, and loaded with the flavors of summer. This soup is naturally ...

Heat the oil in a medium pot over medium-high heat. Once the oil shimmers, add the onion and cook for 3 to 4 minutes, stirring occasionally, until softened. Add the garlic, ginger, cumin ...

Cream is often used to thicken soups, but if you can't have dairy (or simply avoid it), use this item instead. As a bonus, ...

Simmer the Soup Pour in the vegetable broth and bring everything to a boil. Once boiling, reduce the heat and let the cozy soup simmer until the squash is tender, which usually takes about 20 minutes.

In a medium heavy-bottom soup pot heated over medium-high heat, saute the leeks in the butter until tender, 3 to 5 minutes, stirring frequently, and being careful not to burn the butter.

Increase the heat to medium; once the pureed soup begins to boil, stir in the remaining kale, the cooked mushrooms, the remaining ¾ tsp salt and the black pepper.

Serve this full-flavored soup as a first course or as a smooth vegetable stew over rice with a side of cooked greens. We’ve used full-fat coconut milk, which yields a decadent, silky soup. You ...

2. Carefully transfer the soup to a food processor (or use an immersion blender) and puree until smooth. Return the soup to the pot and stir in the milk, salt, pepper and nutmeg.

Hot soup is a supremely comforting and satisfying way to get your vegetables when it’s cold out, and chilled variations can take you through summer. Jan. 29, 2018 ...

2. Remove bouquet garni and discard. Divide soup into 3 or 4 batches and process in food processor fitted with the metal blade (or puree the mixture in the pan using a handheld immersion blender ...

Adjust the consistency of the soup with additional water if desired, then taste and adjust seasoning if needed. Cook an additional 20 minutes, stirring occasionally, then add the zucchini and cook ...