Summer is easily my favorite season. I can never get enough of the warm, sunny days spent outside, a renewed sense of energy and of course, the produce. If you’ve been to the farmers markets lately, you know what I mean. From beautiful heirloom squash to massive, tricolor tomatoes and stone fruit varietals for days. It’s a sight to behold.
I was invited to cook for a few friends the other night and was searching for the perfect way to take advantage of this seasons harvest. I wanted something vegetable focused, light, and not too warm. Gazpacho was my first go-to, but not being much of a raw tomato person (I know, I know, I’m the only one), I decided to try something similar with one of my favorite summer foods: squash.
The subtly, clean and refreshing flavor of squash worked perfectly in this soup, thickened by a bit of cauliflower. It was spiced up by a fresh serrano pepper, flavored and simmered with a jar of Broth Baby, and pureed with some basil and Cowgirl Creamery creme fraiche. It's a winner, folks! This is sure to please the masses at your next summertime dinner get-together. I heated and shredded some left over chicken breast into the soup at the end, rounding out a tasty mix of protein, fats and non-starchy carbs. A delicious way to incorporate bone broth into your busy summer schedule when you might need it the most!
1 jar Broth Baby chicken bone broth
3 small onions
4 medium summer sqaush
1/2 head of cauliflower
1 small serrano chili
5 garlic cloves, chopped
4oz of cultured creme fraiche
1/2 bunch of fresh, sweet basil
1tbs chicken fat (from top of broth jar), or fat of choice
salt and pepper to taste
First I heated some chicken fat (yes it’s good for you and no it doesn’t make you fat) in a heavy bottom sauce pot over medium heat. I sautéed my onions with a bit of salt, taking care not to burn them by stirring occasionally. Then I added the chopped garlic and roughly cut squash and cauliflower. Since it is a pureed soup, don’t worry about having the perfect cut or ratio of veggies. Stir to combine, add a bit more salt and pepper and cover with a lid for a few minutes to gently steam the veggies. Remove lid, and give a stir. Once the veggies are rather tender (but not soft and mushy!), add the jar of bone broth and bring to a simmer.
After it comes to a simmer, remove from heat and place aside to cool for about 10 minutes. Add more salt and pepper to taste to ensure proper seasoning.
Next, pick and chop some basil adding it to the soup with the creme fraiche. Use an immersion blender (great investment!) or blender of choice to get soup to a slightly textured puree. This is when I added my shredded chicken.
Adjust any last seasonings and serve warm but not hot. For a fancy garnish, fry some basil in the drippings from the pan that you heated the chicken in, with just a bit of olive oil until crispy. Crumble on top and serve with a drizzle of cold-pressed olive oil.
Gather some friends, and enjoy!