• Hard Cheese Gets Bedded with Summer Squash

• Summer Squash Soup – with Yukon “Croutons”

Summer squash is easily overlooked when putting a menu together. Nothing shines more than making these soups. Here are two ways to romance summer squash.

In my soup repertoire I’ve come to know and love hard cheese as both a base and finisher to a vegetable soup. It’s easy to interchange any veggie when something fresh comes your way.

SUMMER SQUASH SOUP WITH HARD CHEESE

INGREDIENTS: You can exchange parmesan or cheddar cheese for pecorino.

Note: If using pecorino or parmesan, boost umami by simmering some of the rind in the soup then remove before serving

• olive oil – 2 TBS
• onion, yellow – 1 large, thin crescent cut [through the poles]
• zucchini – 4 cups, 1/2 inch cubes
• eggplant – 2 cups, peeled, 1/2 inch cubes
• bell pepper – 1 cup, diced [red adds a nice color]
• water – 3-4 cups, enough to barely cover veggies [or stock]
• herb blend – 1 TBS, I like zatar, [or herbes de Provence, or thyme or sage]
• salt – 1 tsp, to taste
• pepper – 1/2 tsp
• pecorino – 1 cup packed
• sherry, dry – 2 TBS, [optional, or Marsala or Madeira]

ADD INS: To make this more complex, add in possibilities: fresh mushrooms, cooked beans, cooked diced meat, cooked macaroni, a handful of fresh chopped herbs

INSTRUCTIONS:

1. Prepare all the ingredients
2. Sauté the onions, eggplant, and bell pepper until softened, about 4-5 minutes
3. Add the water [or stock] and bring to a simmer with the cheese rind [opt.], herbs, salt, and pepper
4. Add the wine [if using] and simmer for 20 minutes until veggies are softened
5. Remove the cheese rind, if using
6. If adding additional add ins, do so now and warm them
7. Off heat add the grated cheese while stirring along with the chopped herbs
8. Adjust the seasoning if needed

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SUMMER SQUASH SOUP WITH YUKON CROUTONS

Make a few veggie adjustments and create this robust comforting stewp

INGREDIENTS:

• olive oil – 2 TBS
• onion, yellow – 1 large, thin crescent cut [through the poles]
• garlic – 1 TBS, chopped
• zucchini – 4 cups, 1/2 inch cubes
• mushrooms – 2 cups, chopped
• fennel – 1 cup, [or celery], thinly sliced, then chopped
• water – 3-4 cups, enough to barely cover veggies [or stock]
• herb blend – 1 TBS, I like zatar, [or herbes de Provence, or thyme or sage]
• miso, sweet – 1 TBS
• pepper – 1/2 tsp
• baked potato – 2 cups, microwaved, baked, then chopped
• ADD-ONS: serve with a drizzle of dry sherry [opt.], sour cream, and chives

Bottom Right: I used my air fryer to yield crispy, golden Yukon “croutons”

INSTRUCTIONS:

1. Follow the instructions for the first soup above
2. For the potato: microwave small Yukon [or mini russet] potatoes for 5 minutes
3. For the Yukon croutons: use a wide glass to press and “squish” the potatoes to about a 1/2 inch thick, then toss in oil and salt generously; bake in a 400º oven for 35-40 minutes; until skins char a bit
4. Chop potatoes and top the soup
5. Garnish with sherry [opt.], sour cream and chives

2025 Recipes by B. Hettig