Yellow Summer Squash Soup

READY IN: 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the chopped onion, squash, and butter into a big pot and pour in the chicken broth until it is about two-thirds of the way up the vegetables. (Do not cover vegetables with the broth).
  • Bring to boil and continue to boil gently for about 20 minutes.
  • Take off heat and cool.
  • When mixture is cool enough to handle, put it in a blender or food processor and blend.
  • Return mixture to the pot and season with salt and pepper.
  • Slowly stir in the cream or half-and-half. (you may use less than 3/4 cup).
  • Add herbs, if desired.
  • Serve hot or cold.
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