Green Squash Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Use white part of leek. Wash well and chop into fine pieces.
  • Wash and trim squash and chop into medium pieces.
  • Heat oil in skillet over medium heat. Add leek and saute until translucent.
  • Add squash and saute, stirring until soft, about 10 minutes. Season with salt and pepper.
  • Add stock and marjoram, heat to boiling, cover, reduce heat and boil gently for 30 minutes.
  • Add artichoke puree and mix well.
  • Pour soup(careful!) into processor/blender and process into coarse puree.
  • Serve hot with cheese on top.
  • NOTE: Artichoke puree is available in specialty stores or you can make your own! Drain a can/jar of water-packed baby chokes and grind them in processor/blender. Leftovers can be used in pasta sauce or as a dip for raw veggies.
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