If your garden is overflowing with squash, this Spicy Summer Squash Soup is a great change from your regular squash routine of recipes!
This soup has a little kick to it. If you don’t like the heat, you can reduce the red pepper flakes to 1 teaspoon or eliminate it all together.
Also, this is a very versatile recipe. Some of my Facebook friends had some great suggestions of adding either chopped chicken or sausage…I love these variations! A possible substitution could be cilantro for the parsley ~ I think I’ll try this next time!
Spicy Summer Squash Soup
- 2 pieces uncured bacon, diced
- 1/2 large red onion, diced
- 2 celery stalks, chopped
- 1 Anaheim chili pepper, seeded and diced
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic salt
- 2 teaspoons red pepper flakes
- 1 tablespoon parsley flakes
- 6 cups vegetable or chicken broth
- 6 cups roughly chopped summer squash (about 4-5)…or zucchini if preferred
- 1 parsnip, peeled and diced (or a small turnip)
- sea salt and black pepper to taste
- Optional garnishes: cooked, crumbled bacon and fresh parsley
- In a heavy-bottomed pot or Dutch oven, place bacon, onion, celery, Anaheim chili pepper, sea salt, garlic salt, red pepper flakes and parsley flakes. Cook on medium heat until onion is tender.
- Add broth, squash and parsnip. Bring to a boil. Reduce to low and simmer for one hour. Using an immersion blender (or transferring batches to a stand-up blender), puree soup ingredients. Add salt and pepper to taste.