and interesting soup is by Stephanie Witt Sedgwick. The recipe and photo
appeared in the September 8, 2010 Washington Post newspaper. Photo by
More of Linda's delicious
Soup, Stew, and Chili Recipes.
Roasted Zucchini Squash Soup
Yields: 4 servings
Prep time: 20 min
Cook time: 50 min
2 pounds fresh
zucchini squash, unpeeled and cut into 1-inch cubes
1 large sweet
onion (Walla Walla, Vidalia, or Maui), cut into 1-inch cubes
salt and freshly-ground
1 to 2 tablespoons
4 cups low-sodium or homemade chicken broth (may substitute vegetable broth)
2 to 3 tablespoon freshly-grated
Parmesan Cheese (Parmigiano-Reggiano), plus a few shavings for garnish
Handful of fresh basil leaves, rolled tightly and then cut into thin strips
Preheat oven to 375 degrees F.
In a large roasting pan, toss together the zucchini, onion, salt,
pepper, and just enough olive oil to coat the vegetables evenly. Spread the
vegetables in a single layer in the bottom of the pan. Roast in the oven for 30
to 35 minutes, turning once, until the vegetables have browned on at least one
side and are tender. Remove from heat, cover the pan with aluminum foil, and let sit for 25 minutes.
In a large saucepan over medium-high heat, bring the chicken
broth just to a boil, then reduce the heat to medium-low and add the roasted
vegetables. Cook for 10 minutes, adjusting the heat to keep the liquid just below a boil.
Using an immersion (stick) blender or a blender to
create a slightly chunky soup. If you use a regular blender, you will need to do
this in batches. Return the blended soup to the cooking pot.
Add 2 tablespoons Parmesan cheese; taste and add additional cheese or pepper as needed.
Serve warm with a garnish of basil and/or shaved Parmesan cheese, if desired.
For optimum flavor, refrigerate for no more than 2 days. To serve, warm over low heat, stirring until hot. Remove from heat and serve in soup bowls.
Makes 6 to 8 servings (6 cups).