Cross continental squash soup that will make us taste the freshness of summer, bite after bite. Dill flavored creamy summer squash soup to delight!
As I currently have some time, I was surfing on the web the other day. In search of new, intriguing thoughts, inspirational meals that I have never tested before, to impress my loved ones with. Hunting for quite some time but couldn’t find lots of interesting stuff. Right before I thought to give up on it, I came across this tempting and simple treat by luck at Suncakemom. It looked so yummy on its snapshot, it called for fast action.
It was simple enough to imagine the way it is made, its taste and just how much my husband will probably want it. Actually, it is quite simple to delight him when it comes to puddings. Yes, I’m a blessed one. Or perhaps he is.Anyway, I went to the site and followed the detailed instuctions that have been coupled with wonderful shots of the operation. It just makes life faster and easier. I can imagine that it is a slight inconvenience to shoot photographs in the middle of baking in the kitchen because you will often have sticky hands and so i really appreciate the hard work she devote to make this post .
With that said I’m empowered to present my personal recipe in a similar fashion. Many thanks the concept.
I was fine tuning the original recipe to make it for the taste of my loved ones. I’ve got to say it had been a terrific success. They enjoyed the flavour, the overall look and loved getting a treat like this in the midst of a busy week. They quite simply requested lots more, many more. So the next occasion I am not going to make the same miscalculation. I’m gonna double the amount to get them happy.
This Summer Squash Soup is from SunCakeMom.
Melt butter in a pan.
Saute the onion on the butter until it gets a glassy / translucent look. The onion can be caramelized on low heat if desired but that takes a bit longer and more butter.
Halve the squash then slice it up either horizontally or vertically.
Add the sliced up squash and saute for 3 to 5 minutes.
Sprinkle in the salt, dill, vinegar and the optional paprika.
Pour in the water and the milk.
Turn the heat up until it reaches the boiling temperature then lower the heat and simmer the squash to desired texture in about 10 minutes.
Mix in the sour cream, bring it to boil and turn off the heat.
Let it cool off a bit before serving.