Sausage and Summer Squash Soup

Ingredients (exact quantities not critical):
  • 2-3 tbsp minced garlic (more if you like garlic)
  • 1 small to medium size yellow onion, diced
  • 2-3 celery stalks, diced
  • Extra virgin olive oil, enough to coat the bottom of a large pot
  • 2-4 tbsp butter (or margarine)
  • 4 medium size zucchini, sliced thinly
  • 4 medium size yellow summer squash, sliced thinly
  • 8 chicken sausages, cut into quarter to half-inch slices after cooked
  • Salt & pepper
  • Grated romano or parmesan cheese
 
Coat bottom of pot with olive oil and add butter.  Heat until butter melts.  Add garlic, onion and celery.  Saute until onion is soft, taking care not to burn garlic.  Add zucchini and yellow squash with a cup or two of water (can substitute chicken stock for water if preferred).  Add a little more butter.  Cook until squash is soft and falling apart.  Brown sausages in a separate pan; when browned, cut into slices.  Add sausage to squash mixture after squash is soft.  Add more water or stock if necessary but not too much — you want it to have stew-like consistency.  Cook for another 10 minutes or so, until all flavors combine.  Season generously with salt & freshly cracked pepper.  Ladle into serving bowls and sprinkle cheese on top.  Serve immediately.  Serves about 4 to 8 people (depending on how hungry they are!).

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