Summer Squash Soup

Wine Pairing: Sauvignon Blanc, Pinot Grigio or Dry Rosé

Serves 4-6

1/4 Cup

Extra virgin olive oil

3

Medium shallots, sliced

2 pounds

Summer squash such as zucchini, globe or sunburst, sliced into ¼” thick slices

2

Cloves garlic minced

 1 Cup

Dry white wine

6 Cups

Chicken or vegetable stock

1/2 Cup

Heavy cream (optional)

Kosher salt

Freshly ground black pepper

Chopped chives

Squash blossoms

Preparation

In a large soup pot, heat olive oil over medium-high heat. Add shallots and cook, stirring frequently until softened. Add squash and sauté until it starts to soften, about 5 minutes. Add garlic, stir and cook 2 minutes.

Add wine and simmer to reduce by about 2/3s. Add the stock and bring to a boil, then reduce heat and allow to simmer gently for 15-20 minutes until squash is very tender.

Remove from heat. Using an immersion blender (or in batches in a traditional blender), blend to a smooth puree or until desired consistency. Stir in cream and season to taste with salt and pepper. Garnish with chopped chives and julienne squash blossoms.

Sprinkle goat cheese and pistachios over each plate and serve immediately with warm baguette.

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     Summer Squash Soup