Oh summer, what would you be without the delicious squash?

Of all the summer vegetables available, squash is one of the ones that comes to mind first, besides being, quite possibly, my favorite (ssh, don’t tell the tomatoes!). I love squash sauteed with onions and butter. I love it grilled. And I even love it in soup.

IMG_6614-1.jpg

I made this summer squash soup a couple weeks ago for lunch when I didn’t have time to hit up the grocery store on my lunch break. (Lunch break? What’s that?)

IMG_6599-1.jpg

I only had time to pluck this yellow squash from my garden before scavenging my freezer for other items to cook with it.

IMG_6604-1.jpg

When I don’t have fresh proteins around, I almost always have a can of beans (or previously cooked batch in a tupperware in the freezer) that I can rely on. I love beans for a quick and easy vegetarian protein. Not because I’m vegetarian. No, I’m obviously a meat eater. But I like to have protein with every meal so I’m not hungry 5 minutes after eating.

IMG_6617-1.jpg

Easy Summer Squash Soup Recipe

This easy (and fast!) summer soup makes a great, light lunch served with whole grain toast. You could also leave out the beans and serve it as a lighter first course for a multi-course meal. Nom!

Freeze the leftover for an even easier emergency meal for later.

*Vegan/Vegetarian if you use appropriate broth/stock*

Serves 2

Ingredients:

  • 1 teaspoon extra virgin olive oil
  • 1 medium yellow squash, cut into half moons, about 1/3 inch thick
  • sprinkle salt/pepper.
  • 1/4 cup chopped onion (I used frozen)
  • 2 cups chicken or vegetable broth/stock
  • 1/4 cup frozen corn pieces
  • 1/4 teaspoon dried basil
  • 1 cup frozen cooked pinto beans (or 1 can rinsed and drained)
  • 1 tablespoon fresh Italian parsley, chopped, optional
  • additional salt/pepper, to taste
  • fresh basil, ripped or chopped, garnish, optional

Directions:

  1. Pre-heat a medium sauce pan over medium heat. Add extra virgin olive oil, squash, onion, sprinkle of salt/pepper, and saute until onions are translucent and squash are starting to get tender, about 3-5 minutes.
  2. Add broth, corn, and basil and bring to a boil. Add beans and cook until beans are warmed through.
  3. Taste test and add parsley, if using, and add additional salt and/or pepper, as needed. Stir.
  4. Serve and top with fresh basil. Enjoy!

IMG_6609-1.jpg

***

Remember to think positive this week and counter your negative thoughts with a positive act. Click here for Project Think Positive {Week 2} details.

***

Be sure to follow me on twitter and Facebook for exclusive content! 😉

***

What’s your favorite thing to do with summer squash?

Which do you prefer: yellow squash or zucchini?