Cream of Alaska Summer Squash and Fresh Sweet Basil Soup

Summer is short, but the days are long. Thus, gardeners in Alaska experience amazing results with squash, lettuce, and peas. And, as with gardeners everywhere, too much zucchini can be a problem. This soup makes the best of the situation. The fresh basil really highlights the vegetables. Adapted by Kim Severson and Glenn Denkler from a recipe by Chef Jens Nannestad, Southside Bistro. All rights reserved. Excerpted from The New Alaska Cookbook
May 25, 2016

Preparation

Heat the olive oil in a soup pot over medium heat. Add the zucchini, yellow squash, onions, celery, and garlic and stir. Cover and cook for 5 to 10 minutes without browning any of the vegetables. Add the wine, stock, and cream and simmer for 30 minutes.

Purée the soup in a food processor, return to the pot, and heat over medium heat until hot. Whisk in the basil and add seasonings to your liking.

Divide among 4 large, warm soup bowls. Garnish with pistachios and serve.

About this recipe

*(c)2001, 2009 by Kim Severson and Glenn Denkler. All rights reserved. Excerpted from The New Alaska Cookbook: Recipes from the Last Frontier’s Best Chefs (2nd Edition) by permission of Sasquatch Books.

Ingredients

  • 2 tablespoons olive oil
  • 2 large zucchini, diced
  • 2 large yellow squash, diced
  • ½ red onion, diced
  • ½ white onion, diced
  • 2 ribs celery, diced
  • 2 tablespoons chopped garlic
  • 1 cup white wine
  • 3 cups chicken stock or canned chicken broth
  • 2 cups heavy cream
  • ½ cup chopped basil
  • Seasonings, such as kosher salt, freshly ground black pepper, crushed red pepper, cayenne
  • ¼ cup pistachio nuts, toasted and roughly chopped

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