Recipes / Celery / Celery Root Recipes

Summer Squash Soup

This velvety soup is simple in it's ingredients but is so much more than the sum of its parts. It can also be served cold on a hot day.

Ingredients

10 sprigs thyme, 1 tsp of thyme leaves picked and reserved, the rest tied as a bundle
1 large yellow onion, sliced thinly
4 stalks celery, sliced thinly
3 cloves garlic, minced
2 cups white wine
3 lbs summer squash, any variety
1/2 cup cream
1 lemon, zest and juice

Method

  1. In a soup pot, heat a glug of olive oil over medium heat
  2. Fry the thyme bundle until fragrant
  3. Add the onion, celery, and garlic with a big pinch of salt
  4. Sweat until the onion and celery are soft
  5. Add the white wine and reduce until dry
  6. Add the squash and enough water to cover by 1 inch and increase the heat to high
  7. Bring to a boil, reduce to a simmer, and cook until the squash is fall apart tender
  8. Transfer to a blender and blend, in batches, until very smooth
  9. Add the lemon juice, taste and add more salt as desired
  10. Combine the cream and lemon zest
  11. To serve, ladle the soup into bowls and garnish with a drizzle of lemon cream and fresh thyme leaves