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?
(Image: Dana Velden)