Summer-Squash Soup With Parsley Mint Pistou Recipe

Name: Summer-Squash Soup With Parsley Mint Pistou
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 stick (6 tablespoons) unsalted butter, cut into pieces; 1 medium onion, halved lengthwise and thinly sliced crosswise; 1/2 teaspoon salt; 2 lb yellow summer squash, halved and thinly sliced; 2 carrots, thinly sliced; 1 yellow-fleshed potato (1/2 lb), peeled, halved,; 4 cups chicken stock or reduced-sodium chicken broth; 3/4 cup loosely packed fresh mint leaves; 1/2 cup loosely packed fresh flat-leaf parsley sprigs; 1 large scallion, chopped (1/2 cup); 1/4 cup extra-virgin olive oil; 2 tablespoons water; 1/4 teaspoon salt

Servings: persons

3/4 stick (6 tablespoons) unsalted butter, cut into pieces
1 medium onion, halved lengthwise and thinly sliced crosswise
1/2 teaspoon salt
2 lb yellow summer squash, halved and thinly sliced
2 carrots, thinly sliced
1 yellow-fleshed potato (1/2 lb), peeled, halved,
4 cups chicken stock or reduced-sodium chicken broth
3/4 cup loosely packed fresh mint leaves
1/2 cup loosely packed fresh flat-leaf parsley sprigs
1 large scallion, chopped (1/2 cup)
1/4 cup extra-virgin olive oil
2 tablespoons water
1/4 teaspoon salt

1
Melt butter in a 6- to 8-quart wide heavy pot over moderate heat, then cook onion with salt, stirring, until softened, about 8 minutes. Add squash, carrots, potato, and stock and bring to a boil. Reduce heat, then simmer, partially covered, until vegetables are very tender, about 20 minutes. Remove from heat and cool soup, uncovered, 10 minutes.
2
Working in batches, puree; soup in a blender until smooth (use caution when blending hot liquids) and transfer to a bowl. Return pure to cleaned pot and thin with water if desired; simmer 3 minutes. Season with salt.
3
Pulse mint, parsley, and scallion in a food processor until finely chopped. With motor running, add oil in a stream, then add water and salt, blending until incorporated.
4
Swirl 1 tablespoon pistou into each bowl of soup.

739

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 3/4 stick (6 tablespoons) unsalted butter, cut into pieces, 1 medium onion, halved lengthwise and thinly sliced crosswise, 1/2 teaspoon salt, 2 lb yellow summer squash, halved and thinly sliced, and more.

Yes, Summer-Squash Soup With Parsley Mint Pistou 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.

That's it — enjoy your meal!

Summer-Squash Soup With Parsley Mint Pistou

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions