This recipe is adapted from a recipe my mother passed down to me (from California, of course!)
- 6-7 large yellow summer squash, sliced into 1/2″ rounds
- 1 small yellow onion, diced
- 1 head of garlic
- 4 C. vegetable stock
- 1/2 C. creme fraiche
- 1 T. olive oil + 1 glug
- salt and pepper to taste
- Optional toppings – diced heirloom tomato, flavored olive oils, fresh herbs (basil, flat parsley, chives)
- Heat the oven to 400 degrees.
- Take your garlic head and remove the papery outer layers. cut off the top 1/4-1/2″ of the head so that the cloves are slightly exposed. Place the head on a piece of foil large enough to envelop the whole head. Drizzle a glug of olive oil over the garlic and cover the whole head with the foil. Place on a baking sheet and bake for 35-40 minutes. Set aside to cool.
- In a large saucepan over medium heat, heat the 1T. of olive oil. Add the onions and sauté for 5 minutes until translucent.
- Add the sliced yellow squash, roasted garlic and vegetable stock. Stir to combine.
- Cook until the squash are tender, about 25-30 minutes.
- Using an emersion blender (or working in batches with a traditional blender) blend the soup until completely smooth.
- Add the creme fraiche and salt and pepper to taste. Serve room temperature.
If you do plan to freeze the soup, it can be made up until step 6. Add the creme fraiche after reheating.
I like to serve the final product with a drizzle of flavored olive oil (garlic or basil or even chili) and some chopped herbs such as basil, flat parsley or chives. You can also top it with a bit of chopped heirloom tomato – the sweetness lends itself perfectly to this dish.