Comments on: summer squash soup

By: Laila

Laila — Fri, 06 Jan 2012 01:47:21 +0000

Oh my goodness! This soup is one of the best I have ever tasted. I was initially a little hesitant because I don’t like squash and thought the flavor of the pistou wouldn’t work, but, it all came together beautifully. This is so creamy and as you eat it, the flavors all blend and pop in your mouth! Absolutely delicious, I wonder what would happen if you splashed in just a little bit of cream . . . :)

By: Amanda

Amanda — Fri, 07 Oct 2011 19:30:48 +0000

This soup is amazing! I’ve made it about 3 times in the past couple weeks for different groups of friends because I want them all to know about it…mmm so good. Plus, at my college I am part of the nutrition club and we chose this recipe to be one of our “dorm demos” to teach residents how to make a delicious fall recipe.

Each time, I’ve substituted butternut squash for the summer squash and it is amazing =)

By: Megan

Megan — Fri, 16 Sep 2011 00:32:27 +0000

Made this today, and it’s awesome!
I thought yellow-fleshed potato meant an actual yellow potato, like Yukon Gold (I’m Canadian, maybe this is where the confusion happened – do you guys south of the border not have Yukon Golds?)
ANYway, even with a regular instead of sweet potato, it was still awesome and delicious! I added a little bit of Herbe de Provence towards the end.
Also, since I am a student and lack a hand blender, I used a hand mixer – you know, the kind with the beaters? It did a pretty decent job of pureeing the vegetables…but there was a lot of splashback. Lesson learned.

Thanks for the amazing recipe!

By: dania @ the cookery

dania @ the cookery — Mon, 12 Sep 2011 19:10:53 +0000

I made this yesterday- delicious!
I was concerned that the orange fleshed sweet potato would be too sweet so I used a Japanese white flesh sweet potato which is less sweet and has a drier texture.
Turned out great with a perfectly balanced mild sweetness to it.

By: dania @ the cookery

dania @ the cookery — Sat, 10 Sep 2011 03:55:02 +0000

I made myself a mental note a few months ago that I should try this soup and today I decided it’s about time, when I looked at the date you originally posted it I notices it was exactly 5 years ago! I guess it is the the right and perfect time for this soup!
I have a question- in the recipe you call for a yellow-fleshed potato which I first assumed it would be something like a yukan gold, but in the post before the recipe you write about the sweetness of the two carrots and a sweet potato. Reading the comments it seems that most people used sweet potatoes, what did you use a sweet or a regular potato? Thanks!

By: ej

ej — Wed, 13 Jul 2011 22:04:51 +0000

the yellow skinned potatoes referred to on the original EPI recipe to a yukon gold, or a creamer potato. always used in the soup pot, they add a creamy texture without the heavy cream. these are also my favorite for mash, but be careful not to overcook as the glutens are quick to get gummy!

By: via

via — Sat, 25 Jun 2011 00:43:39 +0000

Oh Deb! I just made this and it hit the spot. My only addition was a squeeze of lemon. How is it that the simplest things are always the best?

By: Julia

Julia — Thu, 02 Jun 2011 15:02:24 +0000

Just made this last night with some squash and potatoes from our CSA box. Thanks so much – it was so good!

By: Charlotte

Charlotte — Sat, 18 Sep 2010 23:53:04 +0000

I added sweet curry and vindaloo spices to mine. It certainly cuts down on the November-leanings the carrots and sweet potato. Absolutely delicious and no thinning needed.

By: Colleen

Colleen — Mon, 13 Sep 2010 13:20:30 +0000

I added allspice, nutmeg and a cup of white wine. That cut the sweetness and made for a delicious savory soup! Also, I skipped the pistou and stirred in a a handful of chopped garlic scapes from my garden.