Take-out Tuesday, September Soup & Squash Croutons

A double treat’s in store today, a lightened up chowder made with roasted yellow squash and corn, topped with crispy bacon

 

 

September soup with squash and corn thepaintedapron.com

 

AND Parmesan Squash Croutons!

 

salad with squash croutons

 

Let’s make the croutons first so we can nibble on them while the soup simmers

 

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All you need is some tempura batter mix, the old fashioned Parmesan cheese in the signature green bottle, or any finely grated Parmesan, and some oil for frying

 

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Dip in batter, coat with Parm, and fry!

 

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Sprinkle with kosher or sea salt

 

Parmesan squash croutons thepaintedapron.com

 

Try not to eat them all while you’re making the soup  😋

 

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Roast squash slices on a parchment lined sheet until done, 20 minutes or so at 400

 

roasted squash

 

Give it a rough chop

 

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While the squash is roasting, fry bacon until crispy and saute the onion and celery in bacon drippings until soft

 

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Stir in flour making a thick roux, and then add 2 cups of the broth and the milk

 

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Season and stir, stir, stir, until thickened

 

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Add squash and corn, adding more broth if soup is too thick

 

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Serve it topped with crispy bacon and basil

 

September Corn & Squash Soup thepaintedapron.com

 

This soup is lighter than traditional chowder because it’s made with 2% milk and chicken broth instead of cream

It’s also light enough to enjoy now while we are dreaming of soup season but still have hot weather  ☀️

September Roasted Squash & Corn Soup

  • Servings: 4-5
  • Difficulty: easy
  • Print

2 yellow squash, sliced

3 ears corn,*  cooked and cut from cob

1 sweet onion, diced

1 cup chopped celery

2 T butter, or 1 T butter and 1 T bacon fat

1/4 cup flour

1 tsp minced garlic

1 tsp Italian seasoning

1-2 tsp dried basil

salt and pepper

3 cups chicken broth, divided

1 cup 2% milk

4 oz fresh Parmesan, grated or shaved

4 slices bacon

fresh basil for garnishing if desired
Place squash on parchment lined baking sheet, drizzle with olive oil and season with salt and pepper.  Toss to coat and spread out into an even layer.  Roast at 400 degrees for 20-25 minutes.  Transfer to cutting board and give squash a rough chop.

Saute onion and celery in butter and/or bacon fat until softened.  Stir in garlic and cook 1 minute.  Add flour and stir, forming a thick paste or roux.  Season well with salt and  pepper.  Pour in broth and milk, whisk and stir until thickened.   Add vegetables, Italian seasoning, basil and cheese.  Heat over medium low about 15 minutes to blend flavors  and melt cheese.

Garnish with fresh basil and bacon to serve

*you can cook corn in husk in the microwave for 3-4 minutes per ear or roast in the oven for 1 hour at 350-400 degrees

 

September soup with squash and corn thepaintedapron.com

 

Parmesan Squash Croutons

  • Servings: varied
  • Difficulty: easy
  • Print

1 box Tempura batter mix, or part of a box

fresh yellow squash, sliced into 1/2″ thick rounds

finely grated Parmesan cheese

Kosher salt

Prepare batter according to package directions.*  I only used part of the box since I was only making a few croutons.   Place batter in a small bowl, and Parmesan in another small bowl.

Slice squash and dredge first in batter, then in Parmesan.  Heat oil in deep sauce pan or fryer until it spits when a drop of water hits it. Drop slices into hot oil, 2-3 at a time and fry for 2-3 minutes, turning once, until golden.  Drain on paper towels and sprinkle with salt.  Serve warm

* I usually reduce the liquid so the batter is thick.  If you are using only part of the box, put dry mix in a bowl and add liquid until desired consistency.  Add more dry or wet until you have enough batter for your size batch.

 

Parmesan fried squash thepaintedapron.com

 

Serve squash as an appetizer or with soup or salad

 

salad with squash croutons

 

Eat your veggies!

for another printable version of September Squash & Corn Soup click here

for another printable version of Parmesan Squash Croutons click here

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Comments
16 Responses to “Take-out Tuesday, September Soup & Squash Croutons”
  1. I would enjoy this meal Jenna, the fried squash looks great:@)

    Like

  2. Jodi says:

    What a genius idea of squash “croutons!”

    Liked by 1 person

  3. Emily says:

    Awesome soup! Sounds and looks delicious. I love summer squash and prepare it often when it’s in season. I will have to try this recipe!!! Thanks Jena.

    Like

  4. Kim says:

    Wait a minute! That’s not enough croutons! Five would never be enough for nibblin’ while stirring around here. Your parm squash croutons look amazing – and perfect with the soup. When our heat wave gives way to cool, I’ll be all over this one! 🙂

    Like

  5. Jenna, such wonderful flavors…squash, corn, and bacon! I have been thinking soups for the last few days and this looks so delicious! Could you just deliver to my house?

    Like

  6. What a unique, flavorful and iresistible soup Jenna. Those croutons are to die for!

    Like

  7. Reblogged this on French Gardener Dishes and commented:
    The French Gardener Kitchen has been a little quiet as we are getting ready to move to temporary housing during some construction work in our home. This recipe for a very unique and flavorful soup comes to you from one of my favorite bloggers, Jenna@ The Painted Apron. Enjoy!

    Like

  8. lulu says:

    I’ve never thought to put squash in corn chowder, but I will now. Am I seeing a new format?

    Like

  9. Stacey says:

    I’m definitely pinning this one to remember. My hubby and I love soups and squash is a favorite too. I’m not cooking much at all with our house for sale right now and I can’t wait to get back to it.

    Happy Thoughts of Home. 🙂

    Like

  10. Jenna, I’ve been so busy that I’ve missed your recent posts and now I’m hungry, waiting for dinner, and this soup is calling out to me! I love corn chowder and this looks scrumptious! I wish I had a cup of this right now! Maybe you could start a mail order service…could you send this all the way to Connecticut? Send lots of croutons too. 🙂 Linda

    Like

  11. p.s. I had no idea you could get tempura mix in a box! I will search for some! Linda

    Like

  12. michelleoblogoff says:

    You are amazing!
    I am on squash overload!
    I love these recipes!
    Thanks!
    Michelle

    Like

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