Creamy Summer Squash, Fennel & Fresh Basil Soup

Creamy Summer Squash, Fennel & Fresh Basil Soup



1 very large (or three medium size) zucchini or Summer squash (or approx. 6 cups) deseeded and roughly chopped

2 sweet onions chopped

4 yukon gold potatoes chopped

1 fennel bulb chopped

4 cloves of garlic minced

1 cup cilantro leaves

1 cup whole basil leaves

1 tablespoon Japanese light miso paste

2 teaspoons freshly ground cumin seed

2 quarts chicken stock (homemade is preferable)

2 pints heavy cream (any dairy alternative could be substituted for the heavy cream) 

1 tablespoon extra virgin olive oil

1/2 cup grated Pecorino Romano (or any other aged cheese you have on hand, omitting for a dairy free soup)

sea salt and freshly cracked pepper to taste 



In a stock/soup pot saute the onion, fennel, garlic, cilantro & cumin in olive oil until lightly browned. Add the Summer squash and potatoes, sauteing until wilted. Add the chicken stock and bring the soup up to a boil, then turn down the heat letting the soup simmer for approximately fifteen minutes or until all the potatoes are tender. Turn off the heat and add the miso, basil leaves, heavy cream and grated cheese. Using a stick blender, puree the soup in the pot until a smooth and creamy texture is achieved.  Season to taste with salt and pepper. Serve immediately garnished with balsamic vinegar reduction and sourdough crostini. Serves 8-10 people.

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