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
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.