Summer Squash Soup Shooters
 
Prep time
Cook time
Total time
 
The secret to this chilled soup is the roasted garlic. It adds a mellow sweetness and slightly caramelized flavor to the squash. It's an easy tapa to make in advance and is also a great way to use up all that summer squash! Pop the bubbly and pair with our Sparkling Albariño!
Author:
Serves: 8-10
Ingredients
  • 4-6 yellow crookneck squash (diced)
  • 1 yellow onion (diced)
  • 1 head garlic
  • 1 cup evaporated milk
  • 2½ cups chicken broth
  • olive oil or butter
  • 1 stalk celery (thinly sliced for garnish)
  • Chives for garnish
Instructions
  1. Cut the top off the head of garlic, drizzle with olive oil and bake in an ovenproof dish at 400 for about 30 minutes until roasted. Let cool and squeeze out roasted garlic.
  2. In a heavy bottomed pot saute the onion in the butter or olive oil until lightly browned.
  3. Add the squash, roasted garlic and broth. Simmer until the squash is soft and can be easily pierced with a fork. Let cool.
  4. Puree with a blender or thermex. Add the evaporated milk and puree again. Add salt and pepper to taste. Let chill.
  5. Serve in shooters with a garnish of celery and chives.
Notes
I like to use evaporated milk instead of cream in the recipe to make it lighter especially when chilled. This recipe is also delicious warm and using heavy cream creates a richer texture.
Recipe by Liz's Kitchen at https://www.lizbokisch.com/summer-squash-soup-shooters