Fresh squash soup seems so healthy to me and with the addition of evaporated milk, it makes it creamy and comforting as well. This delicious soup is perfect for a light supper pared with your favorite sandwich. I’m thinking bacon and tomato for mine! This soup was inspired by The Peachtree Tearoom’s recipe. Located in Fredericksburg, Texas, it is a fabulous place to stop in for lunch should you ever be in that neck of the woods!
1/4 lb. bacon, diced
2 cloves garlic, minced
1 large onion, chopped
2 large zucchini, sliced
8 large yellow squash, sliced
5 tsp. cumin
1 1/4 tsp. Lawry’s salt free seasoning or oregano
2 (32 oz.) boxes of chicken broth
4 cups evaporated milk
2-3 low sodium chicken bouillon cubes
2 tsp. kosher salt
fresh cracked pepper
Garnishes: grated cheddar cheese and chopped green onions
In a large stockpot, brown the diced onion. Discard all but 2 T. of bacon grease. (Save the bacon bits to use as a garnish for the soup, if you like.) Add onion and sauté until transparent. Add garlic.
Add yellow squash, zucchini, chicken broth, bouillon cubes, cumin, and Lawry’s salt free seasoning. Bring to boil, reduce heat and simmer, covered, for about 10 minutes.
Add evaporated milk and heat through. Season at first with 1 to 2 tsp. kosher salt. (It seems like a lot of salt, but this is a big batch of soup. Start with less and taste as you go, adding more to suit your personal taste.) Using a potato masher, coarsely mash squash. Taste again for salt and pepper. I like to use my immersion blender to puree half of the soup. Garnish as desired.