Squash Soup Recipe
If you are looking for a great summery recipe to serve your family or friends, this pureed summer squash soup makes for a great first course, brunch, or lunch dish. This recipe is really easy to make and you’ll only need about 45 – 50 minutes to get everything completed. You can expect prep to take 35 minutes and then cooking takes 15 – 20. These instructions make 8 servings, if you only need 4 servings then cut everything in half.
2 – large, chopped sweet onions
1 – chopped medium leek, use the white portion only
2 – tablespoons of olive oil
6 – minced garlic cloves
6 – medium, seeded and cubed, yellow summer squash
4 – cups low-sodium chicken broth
4 – sprigs of fresh thyme
1/4 – teaspoon of kosher salt
2 – tablespoons of lemon juice
1/8 – teaspoon of hot pepper sauce
1 – tablespoon of shredded Parmesan
2 – teaspoons of grated lemon peel
Take your large saucepan and heat your oil over medium. Add your onions and leeks and sauté until tender. Next, add the garlic and cook for about 1 minute and then add the squash and continue to sauté for an additional 5 minutes. Now you’ll stir in the broth, thyme and salt, and bring everything to a boil. Lower to a simmer and cook for 15-20 minutes, stirring occasionally, until the squash is tender. Remove the thyme sprigs and transfer this mixture to your blender in batches. Process everything until the soup has a silky smooth texture. Return all the processed soup back to your saucepan, stir in the lemon juice and hot pepper sauce, and thoroughly heat. Garnish with cheese and lemon peel.
Summer Squash Pizza
Summer is the perfect time for being outside and grilling. Why not try your hand at a grilled summer squash pizza? This pizza recipe is an awesome healthy alternative that works great as a simple appetizer or full meal. Serve with a fresh salad of seasonal greens with a ripe watermelon for dessert! These instructions will make about 8 servings if you keep the serving size down to 1 slice. The cooking time really depends on how long you need to prep your grill, otherwise the actually cooking of the pizza takes between 10 and 15 minutes.
1 – teaspoon olive oil
1 – teaspoon balsamic vinegar
1/8 – teaspoon salt
1/8 – teaspoon freshly ground black pepper
1 – medium zucchini, cu into 1/4-inch-thick lengthwise slices
1 – medium yellow squash, cut into 1/4-inch-thick lengthwise slices
1 – can of cooking spray
1 – 12-inch pre-made pizza crust
2 – plum tomatoes, cut into 1/8-inch-thick slices
1/4 – cup of finely grated pecorino Romano cheese
2 – tablespoons of thinly sliced fresh basil
1/2 – teaspoon of finely chopped fresh oregano
First prepare the grill and get it hot and ready. While the grill is heating up, take a large mixing bowl and combine the oil, vinegar, salt, pepper, zucchini and summer squash slices. Gently toss the slices to give them a nice coating. Spray the grill rack with nonstick spray, place each slice on the rack, and grill for about 2 minutes on each side, or until each slice is tender. Reduce the grill temp to medium.
While the grill is cooling down some, coat the pizza crust with non-stick spray. Grill the crust for about 1 minute on each side, or until it has been toasted to your liking. Next, take your squash and zucchini slices and arrange them on the crust. Overlay this arrangement with tomatoes and then cover with the pecorino Romano cheese. Grill the entire pizza for about 5 minutes, or until it has been thoroughly heated. Garnish with fresh basil and oregano.
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