This summer squash soup is easy and delicious served hot or cold. I like to freeze leftovers to enjoy on cold winter days!
Ingredients
- 2 tablespoons butter
- 2 onions, chopped
- 5 cups chicken broth
- 2 potatoes, peeled and chopped
- 2 carrots, peeled and thinly sliced
- 8 cups chopped yellow squash or zucchini
- 2 tablespoons chopped fresh basil
- salt and ground black pepper to taste
Directions
Step 1
Melt butter in a heavy pot over medium heat; cook and stir onions until translucent, about 10 minutes. Add chicken broth and potatoes; bring to a boil. Reduce heat to medium-low, cover pot and simmer, about 5 minutes. Add carrots and simmer, about 10 minutes. Add squash and simmer until all vegetables are tender, about 15 minutes.
Step 2
Combine soup, basil, salt, and pepper into a blender or food processor, no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Pur?e in batches until desired consistency is reached.
Tips
Substitute about 3/4 teaspoon dried basil for the fresh basil, if desired. If using dried basil, add to soup when adding potatoes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 166 | |
% Daily Value * | |
Total Fat5g | 6% |
Saturated Fat3g | 13% |
Cholesterol14mg | 5% |
Sodium891mg | 39% |
Total Carbohydrate28g | 10% |
Dietary Fiber5g | 19% |
Total Sugars8g | |
Protein5g | |
Vitamin C49mg | 246% |
Calcium60mg | 5% |
Iron1mg | 8% |
Potassium911mg | 19% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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