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 a little time, I was browsing on the web last week. Looking for new, fascinating ideas, inspiring meals that I’ve never tried before, to impress my family with. Hunting for a long time unfortunately could not discover lots of interesting things. Right before I wanted to give up on it, I ran across this scrumptious and simple treat by luck over Suncakemom. It seemed so fabulous on its photos, that called for quick actions.
It had been easy to imagine the way it’s created, how it tastes and how much boyfriend might enjoy it. Mind you, it is extremely easy to delight him when it comes to desserts. Yes, I am a blessed one. Or maybe he is.Anyway, I went to the webpage and followed the simple instuctions that had been accompanied by impressive shots of the process. It just makes life much easier. I could imagine that it’s a bit of a hassle to shoot snap shots in the midst of baking in the kitchen as you will often have sticky hands and so i seriously appreciate the time and energy she devote for making this blogpost .
With that in mind I’m inspired presenting my own, personal formulas similarly. Many thanks the thought.
I had been fine tuning the initial recipe create it for the taste of my loved ones. I must say it turned out a great success. They prized the flavour, the thickness and enjoyed getting a delicacy like this in the midst of a lively week. They ultimately wanted lots more, more and more. Thus next time I am not going to commit the same mistake. I’m likely to twin the quantity to make them happy.
For more Summer Squash Soup check out 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.