Pureed Summer Squash Soup with Spicy Ghee

Bright, yellow summer squash transforms this soup into a cheerful color. This soup screams summertime, and it’s a great way to use up the squash that spills out of your garden. The spicy, buttery ghee is definitely one to try.

Prep time 15 minutes
Serves 6

For the soup:

2 pounds (905 g) yellow summer squash, seeded and chopped into 1-inch (2.5 cm) pieces
2 large carrots, peeled and chopped into 1-inch (2.5 cm) pieces
1 large celery rib, chopped into 1-inch (2.5 cm) pieces
1 small onion, chopped
2 small red potatoes, chopped
6 cloves garlic
1 teaspoon of sea salt
1/2 teaspoon black pepper
1/4 teaspoon dried thyme
1 teaspoon grated lemon zest (about 1/2 of a lemon)
Pinch of cayenne pepper
1 quart (946 ml) Simple Chicken Stock
2 tablespoons (30 ml) freshly squeezed lemon juice

For the spicy ghee:

8 tablespoons (116 g) Homemade Ghee or grass-fed butter
1/4 to 1/2 teaspoon crushed red pepper flakes, or to taste

1 Place the squash, carrots, celery, onion, potatoes, garlic, salt, pepper, thyme, lemon zest, cayenne pepper, and chicken stock in a 4-quart (3.8 liter) slow cooker. Cover and cook on low for 6 to 7 hours (or on high for 3 to 4 hours).
2 Transfer the soup in batches to a blender and process until smooth. You can also use an immersion blender, but you might not get a super smooth consistency. Transfer the soup back to the slow cooker when blended.
3 Melt the ghee in a small skillet. Measure out 2 tablespoons (30 g) and stir it in to the soup. Add the red pepper flakes to the remaining melted ghee and let it simmer for 2 minutes. Remove from heat.
4 Stir the lemon juice into the soup and taste. Add more salt if necessary.
5 Serve the soup with a drizzle of spicy ghee.