The summer squash family (despite the name they are available year round) have a sweet, nutty flavour that only gets deeper when you cook them. Zucchini is the most prominent member of the family and it makes a delicious side dish to virtually any main meal (grilled zucchini has a sublime taste and texture in your mouth). It also combines well with other vegetables in stir-fries and stews. Use the tasty versatility of zucchini in your cooking by making dishes such as our: zucchini tempura; zucchini & almond brownies; taco-stuffed zucchinis; and zucchini fries with sweet chilli mayo dipping sauce.
Squash & Potato Soup
Recipe / Raquel Neofit
This is a great winter soup as it's rich and satisfying.
Makes: 4
2 tbsp olive oil
3 large royal blue potatoes, peeled & chopped
1 brown onion, peeled & diced
1 celery stick, diced
1 cob corn, kernels removed
3 cloves garlic, peeled & chopped
4 cups vegetable or chicken stock
10 squash, chopped
1 tsp white pepper
Micro herbs, to garnish
1. In a pot, sauté the potatoes, onion, celery, corn and garlic in olive oil with pinch salt until soft.
2. Add 6 squash, stock and white pepper. Cook for 30 mins over medium-high heat until cooked through.
3. Meanwhile, steam the remaining 4 squash until tender. Slice and set aside to serve.
4. Using a stick blender, blitz and divide between 4 bowls.
5. Place squash in the middle of each bowl and season with salt, pepper and micro herbs. Serve.
