Squash Out Our Ears
June 21, 2011
If our small backyard garden is anything, it is a productive little patch of land. Each year we plant a small “crop” of your usual early summer goodies to enjoy straight from our land. Most typically squash, zucchini, onions, snap peas, tomatoes and last year a few gourds as entertainment for Husband. Like most people, or at least I assume the majority of people feel this way as I seem to be surrounded by ones who do, squash is one of those vegetables that is always more of a filler rather than an prized main dish. Unless of course its coated in a thick layer of breading and deep fried within an inch of its yellow mushy life. Maybe I am just not that creative, or may after a week of squash quiche, roasted garlic and squash dip, and squash vegetable lasagna my mind was at a stand still for what to do with the mounds of the little yellow beauties that kept amassing in our garden.
Inspired by my make shift dip and a half used log of herbed goat cheese about to go bad in the fridge I came up with a soup that may have just changed my heart about summer squash.
I give you Summery Golden Goat Soup (thank you Sarah R. for the name!).
Ingredients
6 Yellow Summer Squash, cubed
8 Whole Garlic Cloves, skin on
1/2 Large Red Onion, sliced thin
1/2 Lemon, Sliced Thin
1-2 tbsp Fresh Thyme, not chopped
3/4 Block Firm Tofu
1/2 Log (or 1 small log) Herbed Goat Cheese
1 c Vegetable Broth
1/2 c Parmesan Cheese, Grated
Olive OIl
Salt
Directions
1. Preheat over to 350 degrees.
2. Place squash, onions, whole garlic and lemon slices into a baking pan. Drizzle lightly with olive oil and a sprinkle of salt. Roast for 40 minutes or until tender.
3. Peel skins off garlic and place roasted ingredients, minus all but a couple of lemon slices, into a food processor. Process until mostly smooth.
4. Crumble tofu into processor and process until smooth.
5. Add goat and parmesan cheeses and a little salt and process until smooth.
6. While processing, slowly add vegetable broth until soup reaches desired consistency.
7. Use leftover roasted lemon slices and extra thyme as a garnish. (Pictured with a drizzle of olive oil as garnish as well)
