Creamy Summer Squash Soup with Roasted Garlic
Great way to use zucchini and summer squash during the summer! You can substitute with butternut squash, pumpkin or acorn squash during the fall!
Ingredients
- 5-6 large summer squash and (or) zucchini can use what's seasonal, for example butternut squash during the fall
- 1 head garlic
- 3 tbsp oil
- 1 tsp fresh thyme
- 1 tsp fresh parsley
- 1 tsp fresh rosemary
- 1 onion
- 2-3 cups veggie or chicken Stock
- 1/4 cup Joi
- Salt & Pepper to taste
Cucumber Herbed Garnish
- 1 cup Greek Yogurt
- 1/4 cup feta cheese
- 1/4 cup fresh parsley and basil
- 2 tbsp fresh mint
- 2 tbsp JOI
- 1/4 cup grated cucumber
Instructions
Soup
- Start by roasting the squash, onions and garlic. Cut the head of the garlic bulb off. Drizzle everything with a generous amount of olive oil, salt, pepper and the fresh herbs. Roast teh veggies at 400 for 24 minutes. Transfer the roasted veggies to a dutch oven. Keep the garlic on the baking pan and continue roasting for another 20 minutes.
- In the meantime make the cucumber garnish. Add all ingredients to a blender and mix. Transfer to a mason jar or airtight container and store in the fridge for up to a week.
- When the garlic is done, remove it from the oven and let it cool. Once cooled remove the garlic from the stems and add to the veggies in the dutch oven. Add the chicken stock and Joi. Bring to a simmer. Lower heat and blend the mixture until smooth with an immersion blender. Add more stock if needed or more Joi for more creaminess.
- Serve with croutons and a drizzle of the cucumber dip. Enjoy!
Notes
Buy JOI online only with PROMO CODE: FOURSEASONSOFAUTUMN for a discount. Follow this link: https://glnk.io/1rzj/fourseasonsofautumn