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!
🌽 🍆 🌽 🍆 🌽 🍆
I will be joining these fabulous parties and blogs:
Celebrate and Decorate, Rustic and Refined,
Between Naps on the Porch, Coastal Charm, Cooking and Crafting with J&J, The Scoop, A Stroll Thru Life Inspire Me Monday
Tickle My Tastebuds, Wow Us Wednesday
Full Plate Thursday, Work it Wednesday
Poofing the Pillows, Creatively Crafty, Your Inspired Design
Save
Save
Save
Save
Save
Save