Home-Canned Summer Squash Soup

I received about 4 pounds of yellow crookneck squash this past week. Knowing that I would not be able to use that much squash up before it began to go bad, I decided I needed to find a way to preserve it.

I have several quart jars of dehydrated squash already, canned cubed squash gets too mushy, and nobody put me will eat pickled or relished squash, thus I had to find an alternate way to preserve.

So began the search through my numerous cookbooks and on the internet for soup recipes whose main ingredient was squash. Most recipes that I found contained flour and dairy products.  Therefore, I modified a recipe that I found to fit the criteria for canning and here is the result.

A beautiful golden summer squash soup that is full of flavor and will make a wonderful quick meal. Convenient - Easy - Quick. My kind of meal planning.

Home-Canned Summer Squash Soup

3 onions, chopped
5 cup chicken broth (you could use vegetable broth)
5 cups water
4 medium potatoes, peeled and cubed
4 medium carrots, sliced
4 pounds yellow squash (you could use zucchini  or combo of both) about 16 cups
salt and pepper to taste

Saute' the onions with some of the water until translucent. Add remaining water, broth, potatoes, and carrots. Bring to a boil, then cover. Reduce heat and simmer for 10 to 15 minutes. Add squash, salt and pepper. Simmer covered for another 10 to 15 minutes, until all vegetables are tender. Remove from heat and let cool until able to handle. Puree small batches in either food processor or blender until smooth. Fill hot sterile jars with soup, leaving 1 inch head space. Process in pressure canner at 11 pounds pressure for 35 minutes (pints) and 40 minutes (quarts), adjusting time and pressure for altitude. Makes approximately 4 quarts.

Serving:
Bring to a boil. Heating through well before serving. May want to add a little liquid: water, broth, milk or cream, depending on preference and thickness of soup. Also, you can add fresh parsley or basil for more intense herb flavor. Or possibly add a dollop of sour cream. Use your imagination and flavor preferences.

Happy Canning!