I know I'm not alone in having an overwhelming abundance in summer squash and zucchini. This year, I'm determined to use up every single one in a new way. So far, it's been going great. We've made Bread and Butter pickles with squash, and they are exceptional! I'll be posting a recipe later this week.
Our pepper plants also seem to be working overtime, and I just picked some lovely poblano peppers this morning that I wanted to use up. You can't go wrong roasting vegetables for soup, so I decided to throw some zucchini and poblanos in the oven and then make a soup. I also threw in a red onion and some garlic, because why not?
Here it is after roasting in the oven, in all of it's roasted gloriousness.
After roasting, the rest of the soup couldn't be easier. Simply add water or stock, a few spices, and blend it all up in a blender or with an immersion blender. And viola! You've got yourself a bowl of warm summery goodness.
This soup also freezes extremely well, so make a double or triple batch and put some away for the winter.
What are you doing with your zucchini abundance? And if you need some more zucchini recipes, check back tomorrow for some ideas!
Roasted Poblano and Summer Squash Soup
3 large summer squash, seeded and roughly chopped into 2-3" pieces
2 poblanos, seeded and cut into eights
3 cloves garlic
1 medium red onion, quartered
2-3 tbsp. olive oil
1/2 tsp salt
4 cups water (or stock)
1/2 tsp cumin
1/2 tsp garam masala
1/2 tsp white wine vinegar
salt to taste
Heat oven to 425. Place squash, poblanos, garlic, and red onion in 13x9 baking pan and drizzle with olive oil, salt and pepper. Toss well and place into oven. Roast 30-45 minutes until vegetables are soft and browned. Place into a large soup pan over medium heat. Add remaining ingredients and blend with an immersion blender. Serve and enjoy!