Sunday, February 23, 2014

Chilled Yellow Squash Soup with Cured Strawberries

Normally I would not post a summer squash recipe in the late winter but, this was an exception.   We came across decent yellow squash at Trader Joe's and this soup was weighing heavy on our mind.  Without further fuss, we scooped up the squash.

This chilled soup tastes like summer in a bowl.  The addition of a cured strawberries really intensifies the flavor and texture of this soup.

No doubt when summer squash is in season and you can pick it up at your local farmers market, or out of your garden, this will be one over the top chilled soup.  Until that time this soup is still delicious as a light meal or starter.

Remember? I like simple, complicated food gives me hives.  

In simplicity there is beauty

Yellow Squash Soup with Cured Strawberries
Serves 8
Recipe from Smoke and Pickles


2 tablespoons olive oil
1/2 cup chopped onion
2 pounds yellow squash, coarsely chopped
1-1/2 teaspoons fresh thyme leaves
2 cups vegetable stock
1/2 cup sour cream
2 teaspoons salt
Freshly cracked black pepper

 1 pound fresh strawberries, washed and hulled
1/2 teaspoon kosher salt
1/2 teaspoon sugar

1.  To make the soup: Heat the olive oil in a large skillet over medium heat.  Add th eonion and cook until transluent, about 2 minutes.  Add the yellow squash and thyme and sauté for 3 minutes.  Add the vegetable stock and bring to a boil.  Simmer for 10 minutes, or until the squash is soft all the way through.  Take off the heat and let cool for a few minutes.

2.  Transfer the soup to a blender, add the sour cream and salt, and puree on high until very smooth, about 2 minutes.  Check the consistency:  if the soup is a little gritty, strain it through a fine mesh-sieve. Chill in the refrigerator for at least 2 hours, or as long as overnight.

3.  About 1 hour before serving, make the strawberries:  Slice the strawberries into 1/4-inch-thick slices and place them in a glass bowl.  Sprinkle the salt and sugar over the strawberries and gently toss them with your fingers-making sure not to crush them.  Let them cure for an hour at room temperature, no longer, or they will get too soft.

4.  To serve, ladle the chilled soup into bowls.  Top each one with a few cured strawberries.  Crack some fresh black pepper over the top and serve immediately.



Sam Hoffer @ My Carolina Kitchen said...

What a pretty soup and I really like the strawberry garnish. For me it can be summer all year long, that's how much I love it. And strawberries, at least in Florida, are a winter fruit.

Tree Hugger - Suzan said...

This is an interesting combination!!
Love yellow squash and love strawberries!!

Grandbabycakes said...

Wow what a very unique recipe! I want to try this!

nancy at good food matters said...

Hi Velva, I have been seeing yellow squash---grown in Florida, I think---at our market, and I have bought it. I know that it is not eating seasonally--but at this point of winter I like to take a break from winter squashes, kale, sweet potatoes, and such, and have a taste of summer again! This soup looks delicious. I like the idea of the cured berries, too. Great recipe: Edward Lee is a fine chef!

Michelle said...

I could use some summer in a bowl, right about now.

Roz Corieri Paige said...

Summer in a bowl! Sounds fantastic in February! The strawberries really top this soup off beautifully too Velva! Have you seen a few more snow birds than usual this year? I just can't wait for spring, summer and gardening! What will you be planting this year?

Karen Harris said...

I adore yellow squash. Can't wait to make this!

~~louise~~ said...

Hi Velva!
I know I'm suppose to be on blog hiatus but when I saw this soup title I just had to come over for a taste! I'm sure! Thank you so much for sharing...

That Girl said...

Hmm, I don't know about chilled soup, but I could certainly go for some squash soup about now!

Rosemary Wolbert said...

This does sound delightful. This winter we all need help to remember summer things. What a great find, Velva.

Ramona JapaneseRedneck said...

Interesting soup. I've never heard of cured strawberries.

Barbara said...

You are so right! This soup is lovely and the strawberry finish is perfect!

Rambling Tart said...

What a delightful and unique combination of flavors! :-)

Angie Schneider said...

What a beautiful soup! I love the cured strawberries topping.

Kitchen Belleicious said...

what a beautiful soup and love how easy too! The strawberries add a nice texture and sweetness to it!

Pam said...

I would've never thought of that combo, but it looks and sounds pretty delicious!

Blond Duck said...

It's so colorful!

Lorraine @ Not Quite Nigella said...

This looks wonderful-simple but so nourishing and comforting too! :D

SavoringTime in the Kitchen said...

I'll be pinning this one to remember for summer squash season here! It sound delicious and looks beautiful.

grace said...

those strawberries are a fascinating addition to a soup like this--duly noted, and hooray for trader joe's! :)

Rosita Vargas said...

Bellìsima sopa es una delicia las fresas me encantan tambièn ,abrazos. said...

What an interesting combination and never would have thought of cold squash soup! Pinning to try~when I am feeling brave!

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