Zucchini and Yellow Squash Soup

READY IN: 1hr 5mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oil in heavy large saucepan over medium-low heat.
  • Add onion,shallots and garlic and cook until onion is translucent,stirring occasionally, about 10 minutes.
  • Add flour and stir 3 minutes.
  • Add zucchini and crookneck squash and cook until softened, stirring frequently, about 5 minutes.
  • Stir in stock,heavy cream, basil and oregano.
  • Reduce heat and simmer 20 minutes.
  • Season with salt and pepper to taste and serve immediately.
  • Soup may be pureeed if a creamier texture is desired.
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