Foodie Fridays: Puréed Squash, Two Ways

I now have three of these giant zucchinis to use up!

Despite the cold spell we had recently, I am still harvesting a daunting amount of summer squash, most of them on the large side.  I have found that the best way to use up the most squash quickly is to boil and then purée them.  Below are two recipes that I have been making quite frequently because they use up large quantities of summer squash, are quick and easy to make with very few ingredients, and taste wonderful.

The stupid simple soup is especially nice because it is so easy and I can use up the occasional overlooked zucchini that ends up growing to enormous proportions!  Feel free to use any type of summer squash in either recipe, or even a mix of different types (I just happen to like the colors of the end products when I use yellow squash in the first recipe and zucchini in the second).  If you don't have an immersion blender you can make these recipes with a regular blender, but it will take longer as you will have to purée the squash in batches (I really recommend investing in an immersion blender - it is my favorite appliance!).

I have to admit that I am beginning to look forward to the first frost and the demise of my squash plants, but until then I will be making these two recipes as often as possible!

 

 

Southwestern Squash Purée

6-8 medium yellow squash, cut into 1-inch chunks*
1/4 C. diced roasted Hatch chiles (or other roasted green chiles)**
1 tsp. salt
1 C. shredded cheese (I use a Cheddar-mozzarella blend)

Place the squash into a 4-quart stock pot and fill the pot about two-thirds full with water.  Cover and bring to a boil.  Reduce the heat to medium-low and simmer until the squash is very tender, about 20-30 minutes depending on the size and toughness of the squash.

Remove from the heat and drain thoroughly in a colander.  Return the squash to the pot and add the chiles and salt.  Using an immersion blender, purée the squash until smooth.  Add the cheese and stir until the cheese melts completely.  Serves 6-8.

*Use enough squash to fill up a 4-quart stock pot to within an inch of the top.

**If you can't find fresh roasted green chiles I recommend this bottled brand as a substitute.

 

 

Stupid Simple Squash Soup

6-8 medium zucchini, cut into 1-inch chunks*
1/2 C. (1 stick) butter, cut into chunks**
1 tsp. salt

Place the zucchini into a 4-quart stock pot and fill the pot about two-thirds full with water.  Cover and bring to a boil.  Reduce the heat to medium-low and simmer until the zucchini is very tender, about 20-30 minutes depending on the size and toughness of the zucchini.

Remove from the heat and drain until most of the water is gone (since this is a soup it does not matter if all of the water drains off).  Return the zucchini to the pot and add the butter and salt.  Stir with a spoon until the butter is mostly melted.  Using an immersion blender, purée the squash until smooth.  Serves 6-8.

*Use enough zucchini to fill up a 4-quart stock pot to within an inch of the top.

 ** I used Country Crock Plant Butter Sticks with Olive Oil instead of butter.