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Phil's Yellow Squash Soup

1 medium onion diced
1 carrot diced
1 celery stalk diced
1 stick unsalted butter
2 cloves garlic diced
½ bottle Pinot Grigio
2 cups chicken stock
8 - 12 yellow squash chopped
1 pint heavy whipping cream
salt & pepper

  • Sauté the onion, carrot & celery in the butter until soft
  • Add garlic and sauté additional minute
  • Add wine and simmer until slightly reduced
  • Add chicken stock and squash
  • Bring to a boil then reduce to a simmer
  • Simmer partially covered until squash is quite soft - an hour or more
  • Remove from heat and cool slightly
  • Puree in blender or food processor
  • Push mixture through a china cap or a strainer - discard solids
  • Return to soup pot and whisk in heavy whipping cream
  • Bring to back to heat - do not boil - and serve with French bread and a garnish

Garnish options -dice fresh chives or basil leaves.
diced bacon
Chipotle infused whipping cream