Yellow Summer Squash Soup
Delicate, creamy soup that may be served hot or cold. Perfect for a summer lunch.
2
People talking
INGREDIENTS
Nutrition- 1
- 2lbs summer squash, stem cut off and the rest coarsely chopped
- 2tablespoons butter
- 1(10 1/2 ounce) can chicken broth
- salt and pepper
- 3⁄4cup cream or 3/4 cup half-and-half
Herbs to snip on top of each bowl
Advertisement
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.
Advertisement