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 some time, I was browsing on the internet last week. On the lookout for new, interesting thoughts, inspiring dishes that We have never tasted before, to delight my loved ones with. Hunting for quite some time unfortunately could not discover any interesting stuff. Just before I wanted to give up on it, I discovered this delightful and easy dessert simply by luck over Suncakemom. It seemed so mouth-watering on its snapshot, it called for immediate action.

It was easy to imagine the way it is created, how it tastes and how much my hubby will like it. Mind you, it is rather easy to impress him in terms of puddings. Anyway, I went to the page and simply used the detailed instuctions which were coupled with superb shots of the operation. It really makes life much easier. I could imagine that it is a bit of a hassle to shoot photos in the midst of cooking in the kitchen as you may most often have gross hands and so i really appreciate the hard work she put in to make this post and recipe conveniently implemented.

That being said I am encouraged presenting my personal formulas in a similar way. Appreciate your the idea.

I had been tweaking the main recipe to make it for the taste of my loved ones. Need to mention that it was an awesome success. They loved the flavor, the structure and loved having a treat such as this in the midst of a hectic week. They quite simply wanted lots more, many more. Thus next time I’m not going to commit the same miscalculation. I am likely to double the quantity to make them delighted.

This Summer Squash Soup Recipes was first published on 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.