If you have a few leftover summer squash as the frost moves in, this is a great soup to help use them up. You can also use your other garden produce to make this flavorful and unique soup that can use up all your remaining fresh basil. This is another crock pot recipe, can you tell where my cooking of soups tends to gravitate? Hubby does not like to make soup and I don’t like to be in the kitchen for long periods which makes crockpot soups my favorite.
The butter-based pesto topping is what makes you love this soup as one last time to enjoy the flavors of summer. And the butter is great on pasta, rolls, and steamed vegetables too! Leftovers of both can be frozen.
Vegetable Soup with Pesto Butter
- 3/4 pound new potatoes (1-inch diameter), halved
- Salt and pepper
- 2 summer squash (8 oz. each), halved lengthwise and sliced crosswise into 1/3-inch pieces
- 1/2 pound green beans, halved
- 1/2 pound sugar snap peas
- 1 quart vegetable broth or stock
- 1 cup (packed) fresh basil
- 1 small clove garlic, peeled
- 1/4 cup finely grated parmesan
- 4 tablespoons butter or vegetable butter substitute
- 3 ears corn, kernels cut off (about 1 1/2 cups)
- 1 large tomato, diced
Directions:
Layer the onion
and potatoes in a large, lined slow cooker; season with salt and pepper. Add
the squash, green beans, snap peas and broth. Cover and cook until the potatoes
and squash are soft and the beans and peas are crisp-tender, about 2 hours on high
or 3 hours on low.
Meanwhile, make the pesto butter: Using a food processor, puree the basil and garlic until finely chopped. Add the parmesan, butter/butter substitute, 1/2 tsp. salt and 1/4 tsp. pepper. Process until the butter comes together in a ball. Transfer to a small bowl.
Stir the corn and tomato into the finished stew; season. Top each serving with pesto butter.
RECIPE THEME
The themes are:
December 2020 - Turkey Recipes (TurkDec)
