Source: Kathleen Bruno | Catégorie: Soupes et ragoûts

Zucchini Squash Soup with Basil Pistou Croutons

This creamy purée of zucchini has just a hint of lemon to enhance its simple, garden fresh flavors. Canola oil’s mildness helps keep them clean and bright. Served with a crisp crouton topped with basil pistou, a Provençal-inspired sauce, the soup makes an ideal light lunch or elegant beginning to a special dinner.

Zucchini Squash Soup with Basil Pistou Croutons


  • Croutons
  • canola oil cooking spray
  • 6 slices (1/4-inch/0.6-cm thick) baguette
  • 2 teaspoons canola oil 10 mL
  • Basil Pistou
  • 1 garlic clove
  • 1 Tbsp water 15 mL
  • 1/4 cup grated Parmesan cheese 60 mL
  • 1 cup (packed) fresh basil leaves 250 mL
  • 1/8 tsp salt 0.5 mL
  • 1/8 tsp ground black pepper 0.5 mL
  • 2 Tbsp canola oil 30 mL
  • Soup:
  • 4 medium zucchini or summer squash (about 1 lb/500 g)
  • 2 Tbsp canola oil 30 mL
  • 1 cup diced onion 250 mL
  • 1/2 tsp salt 2 mL
  • 1/4 tsp ground black pepper 1 mL
  • 3 cups reduced-sodium chicken broth 750 mL
  • 1 1/2 Tbsp fresh lemon juice 20 mL


  • 1. For croutons: Preheat oven to 400 °F (200 °C). Spray baking sheet with canola oil cooking spray. Brush baguette slices on both sides with oil. Place on baking sheet and cook until crisp and golden brown, about 10 minutes.
  • 2. For pistou: In blender with motor running, drop garlic through feed tube. Turn off motor and add remaining pistou ingredients. Process to a smooth paste. Turn off motor, scrape down sides of bowl and push ingredients to bottom of blender periodically. When completely smooth, place in refrigerator in air-tight container until needed (for up to 3 days). Just before serving, stir to recombine.
  • 3. For soup: Trim squash and cut into 2-inch (5-cm) pieces. In large saucepan, heat oil over medium-high heat. Add onions, salt and pepper and sauté until tender, about 5 minutes. Stir in squash and cook until just beginning to soften, about 5 minutes more.
  • 4. Add broth and bring to a boil. Reduce heat, cover and simmer until squash is completely tender and beginning to break down, about 15 to 20 minutes.
  • 5. In blender, carefully process soup until smooth. (Do not fill blender more than halfway full. Process in batches, if necessary.) Return soup to pan and bring to a simmer. Remove from heat and stir in lemon juice. Taste and season as needed with salt and pepper.
  • 6. To serve: Spread generous layer of pistou on each crouton and float one on top of each steaming bowl of soup. Serve immediately.


6 servings


1 cup (250 mL) soup, 1 crouton, 2 tsp (10 mL) pistou.


Per Serving

Lipides13 g
Gras saturés1.5 g
Cholestérol5 mg
Glucides12 g
Fibres2 g
Sucres4 g
Protéines6 g
Sodium400 mg
Potassium406 mg