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I had the best garden this last summer. Now I am enjoying my harvest. That’s what this time of year is about, right? Enjoying the fruits of my labor so I can get excited to do it again. I put yellow and zucchini squash in the freezer for just such a day. This was warm and comforting for my laryngitis although it did not restore my voice. Some day we may talk about how hyper I get when I can’t talk. Let’s just say it is not high on my list of things I wish for!
What You Need:
- 4 cups sliced yellow squash
- 1 small onion, peeled and chopped
- 2 cups grated zucchini squash
- Fresh thyme stems (8)
- Bay leaf
- Salt and pepper
- Olive oil
- 2 small chicken breasts
- Vegetable broth (or chicken broth)
- 6 cups frozen veggies stalks, stems saved from all the good healthy dishes you’ve made
- 3 quarts of water
- 1 ½ tablespoons Kosher salt
- 10-12 black peppercorns
- 2 fresh carrots cut in chunks
- 2 celery stalks cut in chunks
- 2 bay leaves
What You Do:
- Put the yellow squash, onion and chicken breasts on a roasting pan.
- Drizzle with olive oil and salt and pepper.
- Roast for 25 minutes at 425°.
- Put all the frozen veggies you have been storing in a Ziplock bag in a large soup pot.
- Add carrot and celery chunks, salt, peppercorns, bay leaves and enough water to cover.
- Simmer for 2-3 hours until you have cooked every bit of flavor out of the veggies.
- Strain through a sieve to discard all the pieces of vegetables.
- Add the roasted squash(diced) and onion to the broth.
- Add the grated zucchini.
- Simmer about 20 minutes.
- Add chicken breasts(diced).
- Allow to cool slightly.
- Puree in a food processor or blender.
- Return to the pan.
- Add a bit of butter or a bit of grated cheese as a garnish.
Serve with corn muffins or a flour tortilla or a fresh baked hot roll. I made these yeast rolls from a recipe at The Southern Lady Cooks.
It is time for New Friend Friday and do I have a treat for you this week. If you haven’t met Marci or heard about her lovely home, come on over and sit with us a spell.
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I am going to ramble about this at some of these fun parties.
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I love soup in the winter and especially with veggies that I have in the freezer. What could be more thrifty than that?
I am so glad you linked up this recipe to Foodie Friends Friday! I look forward to seeing what you bring to the party next week!
Is there a special way to freeze the veggies you grow? Do you chop them up? Last year was the first time I gardened and I really learned a lot. It was SUPER hot in the Midwest so people said it was a bad garden year, but I was happy with it!
Wow, you are able to use up squash from the summer now, in January??? You are very lucky, except for the laryngitis-sorry about that one! Thanks for sharing this tasty soup at One Creative Weekend!
This makes me long for a garden! Thanks so much for linking up to Taste and Tell Thursdays!
This looks awesome! Thanks for linking up at Inspired Weekends! This week’s round is open if you would like to stop by.
Your soup sounds wonderful. I like the idea of combining both zucchini and summer squash. The homemade vegetable broth you have used sounds lovely too. I’ll be featuring this post tomorrow in my H&S post. Thank you for sharing it with us!