This simple soup turns a humble bounty of summer squash into a velvety backdrop for a mild, white fish like Pacific Cod or Halibut.
Instructions
- In a medium saucepan, melt butter together with olive oil over medium heat, then add onions and thyme. Cook until onions are translucent, about 5 to 8 minutes. Add garlic and cook until fragrant, another minute.
- Add zucchini to pan, stirring to coat. Saute until softened, about 10 minutes. Add stock, then cover and simmer until zucchini is very tender, about 25 minutes.
- Puree with an immersion blender until smooth, then season to taste.
- Stir in fish and allow to simmer until just cooked through. Taste and adjust seasoning if needed.
- Serve hot, warm, or chilled, with drizzle of olive oil and sprinkle of fresh herbs.
Interested in Pacific Cod or Pacific Halibut? Learn more or get started with your own box.
