Summer Squash Soup

Cross continental squash soup that will make us taste the freshness of summer, bite after bite. Dill flavored creamy summer squash soup to delight!

As I currently have some time, I was surfing on the internet a few days ago. On the lookout for new, intriguing thoughts, inspirational meals that I have never tested before, to delight my family with. Hunting for a while yet could not find too many interesting things. Just before I thought to give up on it, I discovered this delightful and easy treat simply by chance. The dessert looked so delightful on its image, it required prompt actions.

It absolutely was simple enough to imagine just how it’s created, how it tastes and just how much my husband will love it. Mind you, it is very easy to keep happy the man when it comes to treats. Yes, I’m a lucky one. Or maybe he is.Anyhow, I got into the webpage: Suncakemom and then followed the step by step instuctions which were accompanied by impressive images of the procedure. It really makes life rather easy. I can suppose it is a slight inconvenience to shoot pics in the middle of cooking in the kitchen as you usually have sticky hands thus i highly appreciate the time and energy she placed in to build this post and recipe easily followed.

Having said that I’m inspired presenting my personal dishes in a similar fashion. Thanks for the concept.

I was fine tuning the original recipe to make it for the taste of my family. I have to tell you it had been an awesome success. They enjoyed the flavour, the thickness and enjoyed having a treat such as this in the middle of a lively week. They ultimately requested more, many more. So the next occasion I’m not going to commit the same miscalculation. I’m going to double the volume to get them pleased.

You can find the original Summer Squash Soup and more at SunCakeMom

Melt butter in a pan.

Saute the onion on the butter until it gets a glassy / translucent look. The onion can be caramelized on low heat if desired but that takes a bit longer and more butter.

Halve the squash then slice it up either horizontally or vertically.

Add the sliced up squash and saute for 3 to 5 minutes.

Sprinkle in the salt, dill, vinegar and the optional paprika.

Pour in the water and the milk.

Turn the heat up until it reaches the boiling temperature then lower the heat and simmer the squash to desired texture in about 10 minutes.

Mix in the sour cream, bring it to boil and turn off the heat.

Let it cool off a bit before serving.