Summer Squash and Onion Soup with Toasted Almonds Recipe

Name: Summer Squash and Onion Soup with Toasted Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 4 medium sweet onions (Vidalia or Walla Walla, for example), thinly sliced; 2 garlic cloves, minced; 1 teaspoon minced fresh ginger; Kosher salt and freshly ground black pepper; 1/2 cup dry sherry; 6 cups chicken stock; 2 ounces angel hair pasta, broken into 2-inch lengths; 2 pounds mixed summer squashes (zucchini, yellow summer, and pattypan are all good choices), scrubbed and chopped into 1/4-inch dice; 1 tablespoon chopped fresh savory or thyme; 1/4 cup sliced almonds, toasted; 1/4 cup freshly grated Parmesan

Servings: persons

2 tablespoons unsalted butter
4 medium sweet onions (Vidalia or Walla Walla, for example), thinly sliced
2 garlic cloves, minced
1 teaspoon minced fresh ginger
Kosher salt and freshly ground black pepper
1/2 cup dry sherry
6 cups chicken stock
2 ounces angel hair pasta, broken into 2-inch lengths
2 pounds mixed summer squashes (zucchini, yellow summer, and pattypan are all good choices), scrubbed and chopped into 1/4-inch dice
1 tablespoon chopped fresh savory or thyme
1/4 cup sliced almonds, toasted
1/4 cup freshly grated Parmesan

1
Melt the butter in a large saute pan over medium heat.
2
Add the onions, garlic, and ginger, season with salt and pepper, and cook until golden, about 20 minutes.
3
Add the sherry and reduce by half, only a minute or two.
4
Add the chicken stock, pasta, and squash.
5
Bring to a boil and cook until pasta and squash are just cooked, about 3 minutes.
6
Season with salt and pepper.
7
Add the savory and ladle the soup into warm bowls.
8
Sprinkle with the almonds and cheese and serve immediately.

887

kcal

Calories

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 4 medium sweet onions (Vidalia or Walla Walla, for example), thinly sliced, 2 garlic cloves, minced, 1 teaspoon minced fresh ginger, and more.

Yes, Summer Squash and Onion Soup with Toasted Almonds falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Squash and Onion Soup with Toasted Almonds

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