Lemongrass Summer Squash Soup

Crookneck squash is my favorite summer squash because  it is much creamier and less watery than the typical zucchini summer squash. There is no need to remove the bumpy peeling since it is so tender, and most of the nutrients reside in this covering, so it is best not to remove it.  I created this soup from one of the larger 15 crookneck squash Tom harvested from the garden.  I like to look in my refrigerator and the herbs on my deck pots and create from what is available.  I had a tube of lemongrass paste and decided to try it.  I loved the zing it gave to this creation.  For the broth, I used the vegetable broth from the Swiss chard and kale stems I had cooked earlier in the week.  Last summer I froze crookneck squash soup and it was great to have this available for days when I didn't feel well enough to cook. 


Crookneck summer squash and zucchini

Ingredients:
1 large or 3 small crookneck summer squash, diced
1 small onion, chopped


Kale and chard stems for broth

3/4 teaspoon Gourmet Garden Lemongrass paste      

2 Tablespoons chopped fresh basil

2 Tablespoons chopped fresh parsley

2 cups vegetable broth
(I used stock I made from cooking

Swiss Chard and kale stems)

freshly ground pepper to taste





Preparation:

Place all ingredients, except for the pepper, in a large cooking pan.  You may need to add more water to have enough liquid to cover the vegetables.  Bring to a boil, and then reduce the heat to a simmer and cook until the squash and onions are tender.  Puree.  Add freshly ground pepper, and salt if needed.  Garnish with fresh parsley or basil, if desired. 

Nutrition:

Lemongrass Summer Squash Soup

Servings per recipe: 5

Serving Size: About 1 cup                        

Calories: 23

Total Fat: 0 g

Cholesterol: 0 mg

Sodium: 398 mg

Total Carbs: 5 g

Dietary Fiber: 1 g

Protein: 1 g

Note:  Sodium calculation used a commercially prepared vegetable broth, rather than my own homemade broth.