Summer Squash Soup with Basil
- ACTIVE: 35 MIN
- TOTAL TIME: 1 HR
- SERVINGS: 6
For this stewy, soothing soup, Michael Romano prefers using dense-textured cucuzza, which is sometimes called snake squash. He and his siblings used to transform the twisty, coil-shaped gourd into make-believe crowns and bracelets when they were kids. You can substitute any type of summer squash for the cucuzza.
- 1/4 cup extra-virgin olive oil
- 1 medium onion, coarsely chopped
- 3 large tomatoes—peeled, seeded and chopped
- 1 garlic clove, minced
- 1/4 teaspoon crushed red pepper
- 2 pounds cucuzza—peeled, seeded and thinly sliced crosswise—or zucchini, quartered lengthwise and thinly sliced crosswise
- 1 large baking potato—peeled, quartered lengthwise and thinly sliced crosswise
- 4 cups chicken stock or low-sodium broth
- 1/4 cup shredded basil
- Salt and freshly ground pepper
- Heat the olive oil in a large soup pot. Add the onion and cook over moderate heat, stirring occasionally, until softened but not browned, about 6 minutes. Increase the heat to moderately high. Add the tomatoes, garlic and crushed red pepper and cook, stirring, until the tomatoes start to break down, about 5 minutes. Add the squash and potato and cook, stirring, for 2 minutes. Stir in the chicken stock and bring to a boil. Add the basil and season with salt and pepper. Cover and cook over low heat until the vegetables are tender, about 25 minutes.
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