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Parve
Easy
8 Servings
Allergens 
No Allergens specified
1 Hour, 50 Minutes
Diets
If you’re looking for a hearty soup filled with nothing but nutrients, this soup will hit the spot. Delicious, nutritious, and elegant, a perfect appetizer for a Yom Tov meal.
2 tablespoons Gefen Olive Oil
1 large fennel bulb, chopped (or 1 small sweet onion)
4 stalks celery, chopped
2–3 teaspoons pink salt or Tuscanini Sea Salt, or to taste
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1 medium or 2 small turnips, diced
6 medium or 5 large yellow zucchini squash, unpeeled, cut in chunks
2 cups water
1/2 teaspoon black pepper
1 large carrot, very finely diced
In a large pot over medium heat, heat oil. Add fennel and celery. Season with salt and sauté, stirring every few minutes, until the vegetables begin to sweat. Add minced garlic and sauté until fragrant, about two minutes.
Add the turnip and zucchini chunks and water. Cover and bring to a boil. Lower heat and simmer for an hour.
Remove from heat and purée with a hand blender until you have a very creamy blended texture. Add more salt and the black pepper and adjust to taste. If the soup is too thick, you can add water to thin it to the desired texture.
Add the raw diced carrots to the soup while it’s still very hot. Allow them to sit for about 20 minutes until they’re cooked but not mushy. Enjoy!
Photography: Moishe Wulliger Styling: Renee Muller
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Yes, two cups of water work fine. The vegs give off their own liquid as the soup cooks.
Cream of Summer Squash Soup is 2 cups of water really enough for this recipe, it is not covering half my vegetable?
A very flavorful soup with a lovely, creamy texture. Not difficult to make, but you will need many vegetables on hand and they all have to be cleaned and chopped. Somewhat labor-intensive, but worth the effort.