Summer Squash Soup

Three medium yellow summer squash get slowly sautéed in butter with rosemary, garlic salt, and black pepper, then puréed into a silky soup enriched with chicken broth and boned chicken pieces. The garnish of paper-thin raw squash slices, crisped in cold water, adds a fresh crunch on top that contrasts beautifully with the velvety purée beneath.

The key technique here is patience. Sauté the squash chunks very slowly over low heat with the lid on tight. You want the squash to soften and release its own moisture, not brown. Browning changes the flavor to nutty and caramelized, which fights against the light, garden-fresh taste you’re going for. If the pan gets dry, add just a tablespoon or two of water to keep things moving.

Don’t peel the squash. The skin is thin enough to purée smoothly and adds color and nutrients to the finished soup. Seed only if the squash are large enough to have developed tough seeds. Purée in a blender until completely smooth, then return to the pan with chicken broth, water, and the cut-up chicken. Heat gently until the flavors meld together.

Kitchen Tips

• Cut the garnish slices from the narrow ends of the squash where the flesh is firmest
• Soak the garnish slices in ice water while you cook; they’ll curl slightly and crisp up
• Blend in batches if needed and vent the blender lid slightly; hot liquids expand and can blow the top off
• This soup works equally well served chilled on a hot summer day

Variations

• Vegetarian: Skip the chicken and use vegetable broth
• Creamy: Stir in a splash of heavy cream or crème fraîche after puréeing
• Zucchini version: Use green zucchini instead of yellow squash for a different color