What is better than a soup that is both light and tasty? I fell in love with the combination of Zucchini and Yellow Squash a couple years ago at a grill out at some friends’ house, and I’ve never forgotten it. About a year ago, I had bought some of these tasty veggies and decided a soup was a more fitting use for them than what I had originally planned. As I mentioned in this post, I love making up recipes, and what resulted from this day of experimentation in the kitchen was a real winner.
It’s a great combination of ground turkey and squash, it’s perfect for a summer lunch or an autumn evening, it’s wholesome, it’s yummy, and it’s easy. With an Italian undertone, topping with parmesan cheese at the end is the perfect extra zing of flavor!
- 1 lb. ground turkey
- 1 yellow squash
- 1 zucchini squash
- 3 cups water
- 1 1/2 cups milk
- 1 cup diced white onion
- 1 tablespoon garlic powder
- 1 tablespoon oregano
- 2 teaspoons black pepper
- 2 teaspoons salt
- 1 teaspoon basil
- Parmesan cheese (optional- I recommend a parmesan/asiago/romano blend)
- Combine ground turkey, water, onion, and milk in large pot on stovetop and turn to medium heat.
- Peel the squashes, then peel or cut the flesh of the squash into pot (peeling provides a nice airy texture to the soup).
- Add spices and cook for approximately 20 minutes, or until squash and onions are cooked through.
- Serve with parmesan cheese.
Don’t forget to register for the patriotic hand-lettered print we are giving away, curtesy of Reborn Studios, over at this post! Winner will be announced on July 3rd.