summer squash haze form. Delicate, silky smooth, and loaded with the flavors of the summer. summer squash haze is a great way to use up an cornucopia
his haze is a simple form, stylish made with in- season unheroic squash. Just like with our stupefied peach haze, we kept effects simple to let the summer squash shine!
Our summer squash haze can be served warm or stupefied plus it’s naturally gluten-free andvegan.However, you can up the creaminess factor by adding a splash of heavy cream or shifting in a full fat greek yogurt, If eating vegan or dairy-free is not your thing.
I love the flavor of summer squash. I’m just not a huge addict of the texture. Which is why I love this haze. All the flavor but in a silky smooth haze form. And while you can serve it hot or stupefied, my fave is an surely stupefied. And if you’re a addict of stupefied haze check out our gazpacho form that’s made without chuck
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Table of Contents
🧾 constituents AND Negotiations
Summer Squash- Because we’re mincing this is haze you can use bruised or slightly under ripe squash you may have picked too soon. I cut mine into half- moons but a bones works too. But you do not need to peel the squash.
Onion- One medium white or unheroic onion. You could try leeks if you like.
Potato- No fancy potatoes demanded. A introductory russet potato works best. Be sure to peel your potato. You can use other kinds but the key is to use a high bounce potato.
Vegetable Broth- We aren’t vegan but we do eat a heavily factory- grounded diet. I do prefer vegetable stock over funk stock in this form.
Coconut Milk- This is haze doesn’t taste’ coconutty’, so feel free to the switch out for the any factory- grounded milk or plain yogurt. I just find the precariousness of the coconut milk to really ameliorate the overall texture of the haze. Be sure to use mimetic coconut, not coconut libation from a tinderbox.
Lemon Juice- The smallest bit of bomb juice brightens up this haze in a surprising way. Do not skip it!
Aromatics-fresh garlic and thyme
Creamy Summer Squash Soup
The stylish summer squash haze form. Delicate, silky smooth, and loaded with the flavors of the summer. This haze is the naturally gluten free, dairy free, and vegan.
Constituents
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â–¢ 3 medium summer squash cut into half- moons
â–¢ 1 medium onion minced
â–¢ 1 medium potato hulled and minced
â–¢ 2 cloves garlic
â–¢ 4 fresh thyme shoots leaves removed from stems
â–¢ 1 teaspoon coconut oil painting
â–¢ 4 mugs vegetable stock
▢ ½ mug coconut milk, canned canned
â–¢ 2 teaspoon bomb juice
â–¢ kosher swab and pepper
INSTRUCTIONS
Melt oil painting in a honeypot over medium heat. Add all the vegetables and aromatics, until the onions begin to soften, about 5 twinkles. Add the broth and bring to a pustule.
Reduce the heat and poach, stirring sometimes until all the vegetables are soft; 15- 20 twinkles.
Let cool slightly. Transfer to a blender and puree until smooth. Be careful of the hot liquid!
Place visage over medium-low heat stir in coconut milk and bomb juice. swab and pepper to taste
Serve with fresh fresh thyme leaves and a mizzle of coconut milk
NOTES
After pureeing, strain the puree through a fine- mesh sieve for a silky smooth haze.
For a thicker haze use an absorption blender.
This haze freezes veritably well. Pour into large mason jar, leaving plenitude of head space. Tightly seal. Chill in the fridge for 2 hours before moving to the freezer. The haze will keep for 3 months in the freezer.
The haze can be stored in the fridge in a sealed vessel for 3 to 5 days. Making it perfect for mess fix!
See post for form variations