Wanted to share what I did with my summer squash. With the straight ones DH made this soup, three batches, one for dinner, two to freeze:
Sunny Summer Squash Soup
When I made this, I tasted it before adding the optional ingredients and was ready to stop there--it was simple and delicious. But I couldn't resist trying to make it a little creamier and richer, so I added the nutritional yeast and tahini (plus turmeric for color). I'll leave it up to you to decide which way you like it best.
1 large onion, chopped
3 cloves garlic, minced
1 small hot pepper, seeds removed and chopped
2 ribs celery, strings removed and chopped
2 medium (12-14 ounces) gold potatoes, peeled and cut into small dice
1 1/2 pounds small yellow squash, chopped (or young zucchini)
1 pinch white pepper
4 cups vegetable broth
1 teaspoon oregano
1/2 teaspoon turmeric (optional, for color)
2 tablespoons nutritional yeast (optional)
1 tablespoon tahini (optional)
salt and white pepper, to taste (optional)
Garnish: slivers of red bell pepper
Heat a large non-stick or enamel-coated pot over medium-high heat. Add the onion, reduce the heat to medium, and cook, covered but stirring every minute or so, until it begins to brown, about 5 minutes (add a little water if it tends to stick). Add the garlic and hot pepper and cook for another minute.
Add all remaining ingredients except the optional ones. Cover and cook until the potatoes are completely tender (they will mash if lightly pressed with a spoon), about 25-40 minutes.
Remove half of the soup and put it into a blender* and puree at high speed until completely smooth. (Be careful--hot liquids can erupt from your blender; I always remove the center cup from the lid and cover the opening with a kitchen towel.) Once it's blended, pour the soup into another pot. Add the remaining soup to the blender, along with any optional ingredients you choose to use, and blend well. Add to the other half of the soup, and simmer for about 5 minutes. Ladle into bowls, garnish with slices of red bell pepper, and serve.
*I like this soup blended smoother than my hand blender can get it.
Makes 4 servings. Without optional ingredients, each contains 122 Calories (kcal); 1g Total Fat; (4% calories from fat); 4g Protein; 27g Carbohydrate; 0mg Cholesterol; 28mg Sodium; 6g Fiber. Weight Watchers Core/ 2 Flex Points. With optional ingredients, each serving contains 161 Calories (kcal); 3g Total Fat; (14% calories from fat); 7g Protein; 30g Carbohydrate; 0mg Cholesterol; 34mg Sodium; 7g Fiber; 3mcg B-12. Weight Watchers Flex Points = 3 or Core +1 Point.
Labels: CORE, eat to live, gluten-free
It was wonderful!
For my patty cake squash, I plan on doing this:
CHEESE STUFFED SUMMER SQUASH
6 summer squash
Boiling salted water
1 sm. onion, minced
2 tbsp. bacon drippings, or butter
1/2 tsp. salt
1/4 tsp. pepper
1 c. fine dry bread crumbs
1/2 c. Cheddar cheese, shredded
3 slices thin bacon, partially cooked
Cut off stem ends of the squash (zucchini, yellow crookneck, or patty pan) and cook in about 1 inch of boiling, salted water until barely tender. About 8 to 10 minutes. Cool and for the patty pans cut a circle in the top or cut the other squash in halves lengthwise. Scoop out the pulp, leaving shells about 1/4 inch thick. Cook onion in fat until softened but not browned. Add squash pulp, salt, pepper, and bread crumbs. Mix well and spoon into squash shells. Arrange in a shallow baking dish and top with the shredded cheese. Cut bacon strips in half and lay a piece on top of each squash. Bake at 400 degrees for 15 minutes or until browned. Makes 6 servings.
I haven't tried it yet, but it sure sounds yummy. I plan on leaving out the bacon though.