I know what you’re thinking. It’s hot and humid and sticky and icky and the last thing I want is a bowl of baby food disguised as soup.
Is “summer soup” a total oxymoron? How bout jumbo shrimp? Boneless ribs? Cafeteria food? I mean those are all fine and dandy in my book. And why is it so darn hard to photograph soup? You’ll just have to trust me that it tastes fantabulous, conditional upon the fact that you devour it in an air-conditioned apartment. It’s summer’s finest in a bowl.
This soup was made for me because I absolutely adore roasted vegetables. I came home from the garden last week with a zucchini the size of my leg, literally. Naturally, I chopped that bad boy up and roasted it until it was perfectly brown and crispy. Honest to God, I could have easily eaten the whole pan. I didn’t put it on a plate and scarf it down with a fork like a normal person. Nope. I ate all the little pieces in all their succulent, seedy glory one by one (or three by three) with my fingers. The only reason I refrained from downing the whole pan was because I knew they would taste incredible in my eggs the next morning. I exercised serious self control.
Moral of the story: I love roasted veg, so why not drink them? Or eat ’em with a spoon? That, my friends, is how the idea was born to roast all the golden zucchini I got at the farmer’s market last week and blend it up into soup. Side note: you can totally use green zucchini; but beware, your soup will be green. Oh, and there most definitely is a difference between yellow squash and golden zucchini, people.
It’s really quite simple. Roast the vegetables. Let them get all brown and crispy and foodgasmically magical in the oven. Stir ’em into veggie broth, blend it up and call it soup. But don’t forget to add the cashew cream. Ohhhhhhh the freaking cashew cream. Oh lord.
You know how soups normally call for a bit of heavy cream? Well, cashews do a magical little thing when you let them soak in water. So before you go to bed tonight, put 1/4 cup of cashews into a bowl and cover them with warm water. The next day, blend them with some broth and say hello to the healthiest, creamiest soup topper you’ve ever laid mouth on. It’s creamy and satisfying from all the heart-healthy fats (bonus points); and it really does add the perfect velvety texture to this summer soup.
We should all sip on spoonfuls of pureed roasted vegetables more often, no?
Golden Zucchini & Summer Squash SoupPrint
- 1/4 cup raw cashews, soaked
- 2 medium golden zucchini, diced (green zucchini is fine, too)
- 1 medium yellow summer squash, diced
- 1 large yellow onion, sliced
- 1 tbsp olive oil
- 3/4–1 tsp salt (to taste)
- 1 tsp minced garlic (2 cloves)
- 4 cups vegetable broth
- salt and pepper, to taste
- This step is optional, but it adds amazing creaminess to the soup. Soak cashews in a bowl of warm water for at least an hour or overnight for best results.
- Pre-heat the oven to 400 degrees. Spread diced vegetables in an even layer on a large baking sheet. Toss with olive oil and salt. Roast for 45 minutes or until nicely browned, stirring every 15 minutes to ensure even cooking.
- When the veggies are almost done roasting, heat a medium pot over medium heat. Sautee garlic in a bit of oil until lightly browned and fragrant.
- Add roasted veggies pot along with 4 cups of vegetable broth. Bring soup to a bowl and then reduce heat and simmer for about 20 minutes.
- Meanwhile, drain cashews but save about 1/4 cup of water for blending. Blend cashews and water in a blender until completely smooth. It should resemble cream. Stir cashew “cream” into soup. Season with salt and pepper to taste.
- Blend/puree soup with an immersion blender or in batches in a regular blender.