Cross continental squash soup that will make us taste the freshness of summer, bite after bite. Dill flavored creamy summer squash soup to delight!
Squash which is a pumpkin, a part of quite versatile vegetables or fruits as was mentioned before. It was used as way to expulse worms by the native Americans then by the American doctors and still used today as a home remedy.
Nowadays we use squashes for their culinary qualities rather than the prowess they muster in medicine. We can make biscuits, bread, cheesecake, desserts, donuts, granola, ice cream, lasagna dishes, pancakes, pudding, pumpkin butter, salads and of course soups out of them.
This soup though will use summer squash as a main ingredient and reaches over the Atlantic for an aromatic herb to create an exciting cross-cultural dish.
It’s not a pureed soup but thanks to the sour cream it has creamy consistency that can be further thickened if we mix a spoonful or two flour or corn starch with the sour cream or simply use less liquid when cooking.
It doesn’t matter if we use extra carbs or not the slight changes in texture won’t affect the fresh summerish character of the soup that is very specific for dill flavored dishes.
Ingredients
- 4 tablespoon / 50g Butter
- 2 medium Onion (160g) (diced)
- 2 lb / 1kg Summer squash (sliced either way)
- 1 teaspoon Salt
- 1 teaspoon Dill
- 1 tablespoon Vinegar
- 1 teaspoon Paprika (optional)
- ½ cup / 100ml Water
- ½ cup / 100ml Water
- ½ cup / 150ml Sour Cream
How to make Summer squash soup
- Melt butter in a pan.
- Saute the onion on the butter until it gets a glassy / translucent look. The onion can be caramelized on low heat if desired but that takes a bit longer and more butter.
- Halve the squash then slice it up either horizontally or vertically.
- Add the sliced up squash and saute for 3 to 5 minutes.
- Sprinkle in the salt, dill, vinegar and the optional paprika.
- Pour in the water and the milk.
- Turn the heat up until it reaches the boiling temperature then lower the heat and simmer the squash to desired texture in about 10 minutes.
- Mix in the sour cream, bring it to boil and turn off the heat.
- Let it cool off a bit before serving.
Enjoy!
Summer Squash Soup Recipe
Ingredients
- 4 tablespoon / 50g Butter
- 2 medium Onion 160(diced
- 2 lb / 1kg Summer squash sliced either way
- 1 teaspoon Salt
- 1 teaspoon Dill
- 1 tablespoon Vinegar
- 1 teaspoon Paprika optional
- ½ cup / 100ml Water
- ½ cup / 100ml Water
- ½ cup / 150ml Sour Cream
Instructions
- Melt butter in a pan.
- Saute the onion on the butter until it gets a glassy / translucent look. The onion can be caramelized on low heat if desired but that takes a bit longer and more butter.
- Halve the squash then slice it up either horizontally or vertically.
- Add the sliced up squash and saute for 3 to 5 minutes.
- Sprinkle in the salt, dill, vinegar and the optional paprika.
- Pour in the water and the milk.
- Turn the heat up until it reaches the boiling temperature then lower the heat and simmer the squash to desired texture in about 10 minutes.
- Mix in the sour cream, bring it to boil and turn off the heat.
- Let it cool off a bit before serving.
Notes
Pin now, Enjoy later!
Really loved this soup. It’s creamy and tasty! The dill makes all the difference!