I have been under the weather lately, so even if I wanted a cheeseburger with a giant milkshake, I needed to settle with soup. Actually, ‘settle’ is not a correct word for this soup at all because I would have wanted this soup even when I was fine. 🙂
It’s weird to make hot soup when Summer is right around the corner, isn’t it? Especially when most recipes on the web are either refreshing beverage, salad, or ice cream. I love Summer recipes, by the way; all photographs are so vibrant, colourful and so refreshing. Speaking of ‘vibrant,’ I just got a cookbook, ‘Vibrant Food’ by Kimberley Hasselbrink, and I was immediately in LOVE with her recipes and her oh so GORGEOUS photographs. I can’t decide which recipe to start; I want to make all of them!!!! You can check out her book, Vibrant Food, & her blog, the year in food, here.
Anyway, eating hot soup during warm months is normal in Southeast Asian countries. In Thailand, we have only 2 seasons, hot & I can’t stand it-super-hot, and most of us have noodle soups all year round. I think it’s something to do with the temperature inside vs temperature outside, but I would not dare explaining it to you. 😀 You can definitely make this soup based on your dietary needs, such as replace butter with olive oil, chicken broth with vegetable broth or even omit goat cheese altogether. I tasted the soup without goat cheese, and I also liked it very much. Also, french fries are optional, but I have to tell you, nothing is better than dipping the crunchy fries into creamy soup on a sick day (or any day).
inspired by “Silky Zucchini Soup” from Food & Wine (July 2014 issue)
- 3 + 1/2 lbs zucchini (about 10 regular size zucchinis), thick slices
- 12 oz. butternut squash, thick slices
- 12 oz. frozen edamame, thawed
- 4.5 oz. goat cheese
- 4 tbs. unsalted butter
- 2 cloves garlic, chopped
- 1 medium onion, chopped
- 3-4 tbs. olive oil
- fresh squeezed lemon juice, to taste
- salt & pepper, to taste
- 2 cups chicken broth, (more or less as needed)
- French fries, to serve (option)
Preheat the oven to 350 F. Roast zucchini and butternut squash with salt & pepper & olive oil for 30-45 minutes, or until softened.
Meanwhile, in a large saucepan over medium heat, melt butter and add onion and garlic. Sprinkle with salt & pepper. Cook until onion becomes translucent. Add edamame, and cook for 5 minutes further. Add 1-2 cups chicken broth and roasted veggies. (You don’t need to add 2 cups of broth right away. The broth helps the soup pureed better, so just add as needed)
Puree the soup in the blender, working in 3-4 batches, until smooth. Add the soup back to the saucepan. Add goat cheese and stir until melted. Add more chicken broth if needed to the preferred consistency. Season with salt, pepper and lemon juice. Serve with fried.
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