My kids are not that interested in squash, but they eat it 12 months a year. I can't get enough of it - soups, stir fries, baked & stuffed, shredded, raw, cookies & pies - so I have to find ways to incorporate it into dinner without them disliking it. If I stuff it, they eat the insides. If I stir fry it, they will usually pick it out. But if I shred it....oh the things I have done with shredded squash. Tonight's dinner was created for just this occasion! The shredded summer squash acted like a noodle in this decadent summer soup, and my kids devoured it none-the-wiser.
Beautiful fresh ribbons of Swiss Chard not 5 minutes after I snipped them from the garden.
Fresh chives from the garden add the perfect pop for this savory soup.
Summer Vegetable & Bean Soup
4 T butter, unsalted
2 C water
3 vegetable stock bouillions
1 can white beans, rinsed
1 can butter beans, rinsed
1 C Swiss chard, leaves and stems
1 C summer squash, grated
4 cloves garlic, thickly sliced
4 T chives, fresh chopped
1/4 C Parmesan cheese, shredded
With cold and flu season on its way, we are going to be including garlic in every meal.
1. In a large pot over medium heat melt butter, and add onions, tossing to coat thoroughly. Turn to med-low and simmer onions gently, stirring 1 or 2 times, for 10 minutes.
2. Add bouillion to the onions and stir to coat with spices. Pour in water (add more if you want a more brothy soup) and beans.
3. Stir in chard, summer squash and garlic until combined.
4. Bring to a gentle boil, drop to a simmer and cook for 10 minutes. Serve with grated Parmesan cheese and chives, with some crusty bread.
We had the green tops from the fresh onions, so we added those on top of the cheese & chives.