Cross continental squash soup that will make us taste the freshness of summer, bite after bite. Dill flavored creamy summer squash soup to delight!

As I recently have a little time, I had been searching on the web the other day. Attempting to find new, challenging thoughts, inspiring recipes that I’ve never tested before, to impress my family with. Hunting for quite some time yet could not discover lots of interesting things. Just before I thought to give up on it, I ran across this yummy and easy treat by chance. It seemed so fabulous on its photo, it required rapid action.

It was simple enough to imagine how it is made, its taste and how much boyfriend will probably love it. Mind you, it is rather simple to impress the man in terms of puddings. Yes, I’m a lucky one. Or maybe he is.Anyway, I visited the page: Suncakemom and used the precise instuctions that had been accompanied by impressive photos of the method. It really makes life much easier. I could suppose it is a slight effort to shoot snap shots in the midst of baking in the kitchen as you usually have sticky hands therefore i really appreciate the time and energy she put in for making this post and recipe easily followed.

Having said that I’m encouraged presenting my own, personal formulas similarly. Thanks for the thought.

I had been tweaking the original recipe to make it for the taste of my family. Need to say that it was an awesome outcome. They loved the flavour, the consistency and loved having a delicacy such as this during a lively workweek. They ultimately asked for more, many more. Hence the next occasion I am not going to make the same mistake. I am likely to double the volume .

summer squash Soup credit Suncakemom.

Melt butter in a pan.

Saute the onion on the butter until it gets a glassy / translucent look. The onion can be caramelized on low heat if desired but that takes a bit longer and more butter.

Halve the squash then slice it up either horizontally or vertically.

Add the sliced up squash and saute for 3 to 5 minutes.

Sprinkle in the salt, dill, vinegar and the optional paprika.

Pour in the water and the milk.

Turn the heat up until it reaches the boiling temperature then lower the heat and simmer the squash to desired texture in about 10 minutes.

Mix in the sour cream, bring it to boil and turn off the heat.

Let it cool off a bit before serving.