Summer Squash Soup, 3 Sister's

This fantastic recipe is reprinted with the kind permission of Moore Farms and Friends, who put these beautiful summer soup kits together (shown). This delicate soup will surely become one of your favorites, too! It's an elegant way to celebrate Laurie's favorite vegetable. Many thanks to Chef Steven Satterfield for letting us share the recipe with our Members!

Serves 8


2 cups chopped Vidalia onion

8 cups young summer squash (zephyr, crookneck, or other tender, young variety), washed and chopped

2 cups green beans

2 cups fresh corn kernels, cut from the cob

6 tablespoons unsalted butter

4 cups chicken broth or water

Kosher salt to taste

Freshly ground black pepper to taste

A few gratings of fresh nutmeg


1. In a sauce pot, heat the butter until foamy and add the vidalias. Season the onions lightly with salt and pepper and sauté for several minutes until translucent, being careful not to brown them.

2. Add the squash to the pot and season lightly with salt and pepper. Stir well to coat and sauté for a few minutes to release the juices and flavor from the squash into the pot.

3. Add the chicken broth or water, just enough to come below the top of the vegetables in the pot. Simmer until squash is tender. Transfer in batches to a blender and blend until smooth. Serve hot with a grating of fresh nutmeg across the top of the soup. Stop here for Steven Satterfield's original soup, continue for something even better.

4. Wash, trim ends and chop Beans into 1/4" bits. Cut fresh Corn kernels from the cob. You want 2 cups of prepared Beans and Corn to add.

5. Saute Beans and Corn with 1T Olive Oil, salt and pepper until just tender.

6. Stir the veggies and 1/2 cup Heavy Cream into the prepared soup and serve warm, room temperature or chilled.