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Cabbage and Summer Squash Soup

September 18, 2013

Today was gray and rainy all day so it looked like a ‘soup’ day.  But ‘looking like’ is not always the real deal.  Thank goodness for my midnight cooking as I made this wonderful pot of soup last night.  So a very quick and delicious dinner with some fresh bread and a selection of cheeses.


Cabbage and Summer Squash Soup


  • 2 T. Olive Oil
  • 1 Yellow Onion (diced)
  • 3 Ribs Celery (sliced)
  • 4-5 Carrots (sliced)
  • 3 Large Yellow Squash (roughly chopped)
  • 4 Cloves Garlic (minced)
  • 6 C. Chicken Stock
  • Rind of Parmesan Cheese
  • 3 Large Yellow Squash (roughly chopped)
  • 1 Head Cabbage (roughly chopped)
  • Salt and Freshly Ground Pepper (to taste)
  • Fresh Parsley Leaves


  1. In a large pot heat the oil and sauté the onions, celery, carrots and garlic until softened
  2. Puree with a immersible blender *
  3. Add the stock, salt and pepper; stir well and heat thoroughly
  4. Add the squash and continue to cook until squash starts to soften
  5. Add the cabbage; bring pot to a boil; reduce heat and simmer
  6. Add the fresh herbs and adjust seasonings
  7. Serve in warmed soup bowls and garnish with some fresh herbs and grated Parmesan

* Original recipe cooked the carrots separately and pureed.  This soup is also good with none of the vegetables pureed which is shown here.





Serves: 8-10

Recipe adapted from

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