Spring and Summer Vegetables to Use in a Simple Puréed Soup?

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Q: I have a fabulous go-to butternut squash soup recipe that is really simple: onions, spices, stock, and squash softened in a deep pot and pureed with a hand blender. However, as summertime looms, it's tough to find good squash at the grocery store. What spring/summer vegetables would you suggest using in this type of simple soup?

Sent by Erin

Editor: Erin, peas, watercress and potato, and sweet corn are a few vegetables that work well in puréed soups. Here are some recipes to check out:

Readers, what spring or summer vegetables do you suggest using in this type of simple puréed soup?

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(Image: Dana Velden)