Mid-Summer Sunshine Soup Recipe From Taking Stock Bone Broth

Mid-Summer Sunshine Soup Recipe From Taking Stock Bone Broth

Our friends at Taking Stock have let us in on a great summer soup recipe to share with our readers! They will also be at the shop on Saturday, July 15th from 1-3 sampling their locally-made broths. Click here for the facebook event details! 

Sunshine Soup

A mid-summer’s soup of potatoes and yellow squash. The sunny color, along with the time of year that we start seeing these ingredients in Minnesota, inspired its name. 1 bulb of garlic may seem like a lot, but the mild flavor of potato, squash, and butter smooth out its sharper edges.

1 pound yellow summer squash (3 medium)
2 teaspoons kosher or sea salt
1 bulb fresh garlic
3⁄4 pound yellow potatoes
4 teaspoons unsalted butter*
1 container Taking Stock Foods Classic Bone Broth, unsalted
1⁄4 teaspoon ground turmeric root
1⁄4 teaspoon ground cumin seed
1⁄4 teaspoon dried oregano leaves
Cracked pepper
4 sprigs fresh dill
4 hard boiled eggs

1. Rinse the squash free of any dirt or debris. Slice the squash into very thin coins (1⁄8”

thick) using a mandoline or a sharp knife. Toss the squash coins with the salt, and let it

drain in a colander over a bowl for 30 minutes or so. This step will concentrate the flavor of the squash.

2. Peel and finely chop the garlic.

3. Rinse the potatoes thoroughly. Leave their skin on for a more rustic (and fiber rich) soup, peel them for a more refined soup. Chop the potatoes into 1⁄2” cubes.

4. Place a medium sized pan with a heavy bottom on the stove over medium low heat. Add the butter and melt. Add the garlic. Slowly saute while stirring until golden in color, about 4 minutes.

5. Rinse the salty squash thoroughly to wash away as much salt as possible. Squeeze it of any excess moisture, and pat it dry.

6. Add the squash, the potatoes, and all three spices to the garlic butter pan. Stir to cover all of the ingredients with the garlic butter.

7. Add the broth. Turn the heat up to medium high and bring the mixture to a boil.

8. Turn the heat down to medium low. Cover the pot and let it simmer for 20 minutes.

9. Once squash and potatoes are tender, mash the soup with a potato masher or lightly process with an immersion blender.

10. Garnish with cracked pepper, fresh chopped dill, and chopped hard boiled eggs.

Serves 8 as a starter or 4 as a main course with a hefty salad

*For a dairy-free substitute, use coconut oil in place of butter

Let us know on instagram or facebook if you make this soup and how it turns out for you! We love hearing from our customers! Enjoy and we hope you are having a wonderful and healthy summer!