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
AND Parmesan Squash Croutons!
Let’s make the croutons first so we can nibble on them while the soup simmers
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
Dip in batter, coat with Parm, and fry!
Sprinkle with kosher or sea salt
Try not to eat them all while you’re making the soup 😋
Roast squash slices on a parchment lined sheet until done, 20 minutes or so at 400
Give it a rough chop
While the squash is roasting, fry bacon until crispy and saute the onion and celery in bacon drippings until soft
Stir in flour making a thick roux, and then add 2 cups of the broth and the milk
Season and stir, stir, stir, until thickened
Add squash and corn, adding more broth if soup is too thick
Serve it topped with crispy bacon and basil
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
Ingredients
- 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
Instructions
- 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
Notes
Parmesan Squash Croutons
Ingredients
- 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
Instructions
- 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
Notes
Serve squash as an appetizer or with soup or salad
Eat your veggies!
🌽 🍆 🌽 🍆 🌽 🍆
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Comments
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I would enjoy this meal Jenna, the fried squash looks great:@)
What a genius idea of squash “croutons!”
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.
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! 🙂
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?
What a unique, flavorful and iresistible soup Jenna. Those croutons are to die for!
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!
I’ve never thought to put squash in corn chowder, but I will now. Am I seeing a new format?
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. 🙂
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
p.s. I had no idea you could get tempura mix in a box! I will search for some! Linda
It’s McCormick, so you should be able to find it easily in the breadcrumb/batter section. It’s super simple and really good, I’ve used it for shrimp, lobster, green beans and it makes killer onion rings! >
You are amazing!
I am on squash overload!
I love these recipes!
Thanks!
Michelle
Thanks Michelle! >