So I have an over abundance of summer squash and zucchini.  I am taking a couple boxes to the food pantry this week, I left a box at church for anyone who wanted some, and I still have more and more growing.  I decided I wanted to find a way to preserve them.  The zucchini I can shred and freeze, or make zucchini bread and freeze that.  But how do you preserve summer squash.  My mom suggested squash bread, but since I’m already doing that with zucchini I wanted something different. So of course I went to Pinterest.

I wanted something I could can and have all winter long. I found a summer squash soup.  It is similar to my butternut squash soup. Although, this one has potatoes, carrots, and onions in it.  I haven’t canned mine yet, but it is on the list of projects for today.  

A couple tips before making it.  You will need a large pot.  I started in my dutch oven and it was full before I ever put the squash in it.  And I used my pot watcher to keep it from boiling over.  I have found my pot watcher to be a most helpful tool.

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Yield: 6 servings

Summer Squash Soup

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Ingredients

• 3 medium onions, diced
• 5 cloves garlic, minced
• 5 cups chicken broth
• 5 cups water
• 4 medium potatoes, peeled & cubed
• 4 medium carrots, peeled & sliced
• 4 lbs summer squash, cubed
• salt & pepper
• half & half

Instructions

1. In a large pot or stock pot, saute onions with the oil. Once tender and transparent, add garlic and saute for about 30 seconds.
2. Add chicken broth, water, potato, and carrots. Bring to a boil and simmer for 10 - 15 minutes. Add squash and simmer for 10 - 15 minutes. Remove from heat. Allow to cook some.
3. Using a immersion blender, blend the soup until it all pureed. If you do not have an immersion blender, you can blend in batches in a blender.
4. To serve, add some half and half to get the consistency you like. Salt & pepper to taste.
5. To can the soup, fill hot and sterile jars with hot soup (without the half & half). Place lid and ring on jar and place in a pressure canner.
6. Process in the pressure canner at 11 pounds of pressure for 35 minutes for pints or 40 minutes for quarts.

Notes

You can add basil, sour cream, hot sauce or anything you think would go great with squash when you serve the soup.

Recommended Products

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