Summer Squash, Potato, and Carrot Purée with pistou

So yesterday in my garden class we harvested buckets of squash (and zucchini–don’t worry, it will show up later), bunches of carrots, and pounds of potatoes. And I thought to myself, “What could I make with this that is yummy + new + pretty easy?” Answer: purée.

Let me just say that I love purées. I’ve loved purées ever since freshman year of high school, when I was introduced to the thick soup. My French Dinner and a Movie Club (yes, there was such a club) made a butternut squash purée in October that year. We somehow got permission to use a large industrial-size kitchen, too… Granted, this was before my body started freaking out against things like butter, so the real stuff was involved in that recipe. But really, purées work just as well vegan as not. They’re still creamy, salty, and delicious.

I really like this particular purée because the color is so bright and fun. The yellow is incredible (I actaully added a few extra carrots to dim its fluorescent sun). And adding the pistou gives the soup some kick too: color-wise and taste-wise.

This soup works in the summer with its rich vegetable flavors (and sunny color), and it also works in the cooler months of autumn.

Ingredients for Purée

6 tablespoons vegan margarine

1 medium onion, thinly sliced

2 medium summer squash, thinly sliced

4 large carrots, thinly sliced

2 yellow-fleshed potatoes, peeled and thinly sliced

3-4 cups chicken broth (depending desired viscosity)

salt, to taste


1. Melt the margarine in a 6 to 8 quart pot over moderate heat. Cook the onion, stirring until softened.

2. Add the squash, carrots, potato and stock. Bring to a boil.

3. Reduce heat and simmer, partially covered 20 minutes or until vegetables are very tender.

4. Remove from heat and cool soup uncovered for 10 minutes.

5. Working in batches, purée the soup in a blender until smooth. Transfer to a bowl. (Use caution when blending hot liquids.)

6. Return the purée to the cleaned pot and thin with water if desired. Simmer for 3 minutes.

7. Add 1 tablespoon pistou into each bowl of purée as a swirl, and serve.

Ingredients for Pistou

1/2 cup fresh mint leaves

1/4 cup fresh basil leaves

1/4 cup fresh parsley leaves

1 medium scallion, chopped

1 clove garlic, pressed

1/4 cup extra virgin olive oil

1/4 teaspoon salt


1. Pulse the mint, basil, parsley, scallion  and garlic in a food processor or blender until finely chopped.

2. Add the oil, water, and salt. Blend until ingredients combine.

3. Add 1 tablespoon into each bowl of purée.


Tags: , , ,

Categories: Appetizer, Main dish, Sauce, Season: Fall, Season: Summer, Side dish, Soup


Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.


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