River and Rail-style Summer Squash Soup

In the words of the Dead Body that Claims It Isn’t in Monty Python and the Holy Grail, “I’m not dead.”

I’ve just been busy. So am I going to take the easy way out with this post? You betcha!

I had the authentic River and Rail summer squash soup on my first visit there, and I loved the light flavors. I was naturally excited, then, to see a Tasting Table email sitting in my inbox one day with a summer squash soup recipe adapted from River and Rail chef Aaron Deal. Now, one doesn’t automatically think “soup” during the waning summer weeks, but this one is perfect because, well, it embodies all of those bright summer flavors of squash, leeks, and fresh herbs.

This is a great way to use up those last summer squash of the season. We had a few hanging out in our “accidental” garden (meaning we just threw seeds in our compost pile, never really expecting the squash to produce as well as it did), so in they went.

There’s not much to this, but it’s usually the recipes with fewer ingredients that taste the best because, well, you’re not masking any natural flavors. Just be sure to keep an eye on the leeks because they are quite fragile and can color easily. I subbed in olive oil for the 2 Tbsp. of butter just because we rarely keep butter in the house.

The garnish listed isn’t necessary, but it is an easy accompaniment if you’re so inclined. Any excuse to use country ham is a good time!

You’ll have to excuse the lack of photos here; just look at the Tasting Table photo. The soup will look like that, unless you pull a Bridget Jones and use blue twine not meant for cooking purposes and end up with blue soup. And Colin Firth sitting at your dinner table. In which case: lucky bitch.

I’ll be back soon with roasted duck, the perfect way to usher in the coming fall weather!


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