Summer Squash Soup (Hot or Cold)
Ready In: 30 mins
Serves: 6-8
Yields: 4 Cups
Ingredients
- 2 lbs mixed summer squash, mostly zucchini
- 4 cups chicken stock
- 8 ounces cream cheese, softened
- 1⁄2 teaspoon curry (to taste)
- krazy salt
- chopped green onion (optional)
Directions
- Slice squash and boil in chicken stock until soft.
- Add cream cheese and then, in batches, purify in blender, Magic Bullet, or food processor until smooth.
- Stir in curry and Krazy Salt, to taste. Chill.
- Garnish with chopped green onions, if desired.
- Also good served hot.
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