Creamy Summer Squash Chowder
This is a Tuscan style creamy soup with chunks of potato, squash and celery. The chunky vegetables are optional and the soup is delicious hot or chilled. It is creamy and delicious and totally WFPB! Love it!
Servings: 4
Equipment
- Blender. Recommend the Ninja Foodie cooking blender!
- Steamer
Ingredients
- 4 Medium Russet potatoes
- 2 Stalks Celery
- 1 Small sweet onion
- 2 Cups Summer Squash
- 1/2 TSP Garlic powder
- 1/2 TBSP Herb De Province
- 1/4 TSP Nutmeg
- 2 Cups Unsweetened plant milk I use So Delicious unsweetened Coconut
- 2 Green onions
- 1/2 TSP Chili threads Or red pepper flakes
- 16 oz Veggie broth
Instructions
- Peel and trim potatoes into large cubes. Add the trimmed off pieces into the cooking blender or a saucepan. The trimmed pieces will be blended with the coconut milk.Cut the large cubes into smaller cubes and put them in a separate saucepan.
- Peel and trim squash into large cubes. Add the trimmed off pieces into the cooking blender or a saucepan. The trimmed pieces will be blended with the coconut milk.Cut the large cubes into smaller cubes and put them in the saucepan with the potato cubes.
- Trim and de-string the celery and cut into a 1/4" dice. Add to the saucepan with the potato and squash cubes. Add the trimmed off leaves to the blender.
- Chop onion into a medium dice and add to the vegetables to blend.
- Add seasonings, stock and milk to the vegetables to blend.
- If you are using the cooking blender, turn it on smooth soup. It will cook for 25 minutes then blend for 5 minutes. No cooking blender? Cook the vegetables and broth in the saucepan until all vegetables are soft then add to the blender. Blend for 3 to 5 minutes until blended smooth.
- The potato and squash cubes and celery can be steamed over the soup vegetables if you are using a saucepan to cook them. Otherwise just steam them over a pan of water.
- Pour into the saucepan with the steamed vegetables and stir gently to combine. Place back on heat to warm the soup back up. Taste and adjust the salt and pepper level to your taste.
- Clean green onions and chop them for garnish,. Cutting on the diagonal makes them a little prettier.
- Spoon into bowls. Garnish with green onion then top with a sprinkle of pepper threads or flakes and black pepper, Serve and enjoy.
Notes
This is a Snap Pea Sheep recipe.
I make this soup frequently because it is comfort food to me!
This soup can be made heartier with the addition of other vegetables such as zucchini squash, sun dried tomatoes, kale, or whatever additions you prefer.
You can make it creamier by adding all of the vegetables except potato cubes into the blender. I like to at least have potato cubes in my creamy soup.
If you make this chilled, you may want to add lemon slices or a chilled lemon granita. To make a granita, zest a lemon and then juice it. Place the lemon juice and lemon in a shallow pan and place in the freezer. Periodically scrap the juice to keep it from forming a sheet of ice.
A beautiful topping for any chilled soup.