Call me crazy, but sometimes even in the middle of summer a bowl of soup can be quite nice. I had the most amazing summer squash soup on our California road trip (when it’s 60 degrees in the evening hot soup doesn’t sound as crazy too). Anyway, I loved it so much I decided to try to recreate it when I got home. Plus, my freezer has been stocked full of homemade chicken broth for months.
I know I’ve promised a couple of times on here to share with you my recipe for making your own broths. There are so many health benefits to making stock the way it’s supposed to be made – from leftover bones. The process of slow cooking animal bones for broth pulls minerals, collagen and amino acids out into the broth. Our bodies then use these essential nutrients to rebuild cells and particularly the lining of our intestine – which prevents those food sensitivities that seem to be on the rise these days. I promise to go into all of this a lot more in another post and share with you my stock recipe. I know the image of slow cooking bones in your kitchen may not sound too appetizing, but trust me, the end result is delicious – so much more flavorful and rich than what you’d buy at the store. And so much better for you! It puts store bought to shame… Plus it’s practically free! Can’t beat that. More to come…
Anyway, back to this delicious, smooth summer squash soup. When I got home from our trip I did what I always do when I want to get ideas for a recipe – I started Googling. I am a nerd and read recipes for fun. Sometimes I find one and tweak it to make it my own, or I might combine ideas from two. For this one, I loved Whole Living’s idea to use cilantro stems – something that’s usually tossed. So I pretty much stuck to their recipe with one small change – I subbed in my homemade broth for an added nutritional boost.
Cilantro Fan or Phobe?
Cilantro (or coriander) is one of those herbs you either love it or you hate it. Cilantrophobes, as haters of the herb like to call themselves, say it tastes like soap or bugs. Turns out their taste buds don’t lie. Cilantro’s smell is produced by aldehydes. You know what else puts off aldehydes? Bugs and soap. Cilantrophobes make the association in their taste-smell memory bank and understandably then just can’t take it. I myself fall in the lover camp. I love adding cilantro to salads, curries and other dishes for a fresh bite of green.
Cilantro (the leaves) and coriander (the seed) are part of the same plant. Both are powerful detoxifiers and natural chelators that helps to draw heavy metals like lead and mercury out of the body. The leaves also have antioxidant and antibacterial properties. These benefits make cilantro a great choice to add to your green juice. Coriander has been considered a healing spice for centuries and long been used in cooking for it’s anti-inflammatory and preservative properties. If you read the ingredients on your curry powder, you’ll likely find coriander listed there too.
Squash it to Me
Yellow summer squash is abundant in the summer which makes it great to use in a soup. Before making this recipe I stuck to winter squashes for creamy soups but opting for summer squash, especially this time of year, will be much cheaper and also keep you eating seasonally which is always a good thing. Yellow squash has a lot of water in it (also good in the summer) and has antioxidant, anti-inflammatory and blood sugar stabilizing benefits. I love slicing it up and sautéing squash with sweet yellow onion, zucchini and some dark leafy greens. It’s the perfect quick, easy side dish to go with just about any meal.
Smooth Summer Squash Soup
recipe adapted from Whole Living
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, diced
- 3 cloves garlic, chopped
- 1/4 cup chopped fresh cilantro stems, plus 1/4 cup chopped cilantro leaves
- 1 teaspoon ground coriander
- 5 medium yellow summer squash (2 1/2 pounds), chopped
- 2 1/2 cups chicken broth
- Sea salt
- Lime wedges, for serving
Heat oil in a medium saucepan over medium heat and cook onion, stirring, until softened, about 5 minutes. Add garlic, cilantro stems, and coriander and cook, stirring, until fragrant, about 2 minutes. Add squash and 2 1/2 cups chicken broth and bring to a boil. Reduce heat and simmer, covered, until squash is just tender, about 15 minutes. Let cool slightly, then season with salt. Puree soup in batches until smooth. (If too thick, thin with a little water.) Adjust seasoning if necessary and let cool slightly. Garnish with cilantro leaves and serve with lime.