2 lbs zephyr squash (or other summer squash such as pattypan, zucchini, etc.)
1 large yellow onion
3-4 cloves of garlic, chopped
1 cube of Rapunzel vegetable bouillon with sea salt & herbs, plus 3-4 cups of boiling water
Olive or canola oil
Dry white wine
Freshly ground black pepper
The soup has the best flavor if you caramelize some of the natural sugars in the squash and onion. There are several ways to do this: grilling, baking, or sauteing the squash, and caramelizing onions in a heavy skillet or pan. If you don't have time to caramelize, then you can simply simmer the ingredients in the vegetable stock until tender, but the overall flavors of the soup will be more mild.
Our favorite, however, is to grill the squash first. Remove the stem and blossom ends of the squash. Cut in half lengthwise, brush with oil, and season with salt and pepper. Heat grill to a high heat (about 450-525 degrees) and place the cut sides of the squash onto the grill. Cook until black streaks appear and turn to color the other side (about 10 minutes on each side).
Slice the onion and caramelize in a heavy soup pot for about 30 minutes with a little oil and salt. (Click here for more information on caramelizing onions.) Once the onions are tender and browned a little, add the cooked squash, garlic, vegetable bouillon cube and about 3-4 cups of boiling water. Bring the soup to a boil, then reduce heat and let simmer for about 15 minutes. Remove the soup from the heat and let cool about 10 or 15 minutes. Puree in a blender, then return to the stock pot. Stir in some white wine (about 1/2 cup), then season to taste with salt and pepper. Warm through and serve.