Grilled Squash Succotash
This recipe is from our July Farm Dinner at The Farm & Fiddle. It was served on top of Summer Squash Vichyssoise with Toasted Paprika Oil, but would also make a great side dish.
This creamy soup was just one of the hits of our summer farm dinner. It highlights the natural sweetness of the vegetables, but you can add some sugar as well.
Ingredients
summer squash vichyssoise
- 4 tablespoons butter
- 2 cloves garlic, smashed
- 2 1/2 pounds summer squash, such as zucchini, diced
- 1 pound leeks, trimmed and white portion sliced
- 1/2 pound parsnips, peeled and diced
- 1/2 pound celery, trimmed and chopped
- 1/2 bulb fennel, cored and diced
- 1 pound Yukon potatoes, peeled and diced
- 1/2 cup white wine
- 1 bay leaf
- 2 cups vegetable stock
- 1 cup heavy cream
- 1/2 cup packed spinach leaves, roughly chopped
- kosher salt
- black pepper
toasted paprika oil
- 1 teaspoon paprika
- 1/4 cup neutral oil, such as canola or grapeseed
Preparation
1. To prepare vichyssoise, add butter, garlic, and all vegetables except spinach to large saucepan over medium-high heat. Cook 30 minutes or until tender. Add salt and cook 5 minutes more.
2. Add wine and stir until mostly evaporated. Add bay leaf and vegetable stock and bring to a boil. Reduce heat and simmer 20-30 minutes to let flavors mingle and vegetables cook through.
3. Add cream and stir. Cool for 10 minutes.
4. Add spinach to soup. Transfer soup to blender in batches with a ladle and puree until smooth.
5. Chill soup 2 hours or overnight. Soup can be held in an airtight container in fridge for 4 days.
6. To prepare paprika oil, place paprika in small saucepan over medium heat and cook just until fragrant, about 10 minutes.
7. Add oil and stir. Place into coffee filter set over mason jar and let drain.
8. Serve vichyssoise with grilled squash succotash, toasted paprika oil, and a good grind of fresh black pepper.
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