Yellow Squash Soup

Yellow Squash Soup
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Ingredients
  1. 2 onions, each cut into 8 wedges
  2. 2 tablespoons butter
  3. 2 Yukon gold potatoes, peeled and halved lengthwise
  4. 2 carrots, peeled
  5. 5 medium-sized yellow squash or zucchini (about 2 pounds total), trimmed and halved lengthwise
  6. 5 cups low-sodium chicken broth
  7. 2 tablespoons chopped fresh basil, plus more for garnish
  8. ¾ teaspoon salt
  9. ¼ teaspoon black pepper, plus more for garnish
Instructions
  1. Pulse onions in a food processor until finely chopped.
  2. Melt butter in a heavy 5-quart pot over medium heat.
  3. Cook onion, stirring, until translucent, 3 to 4 minutes.
  4. Fit processor with slicing disk and, working in batches, use it to thinly slice potatoes, carrots, and squash.
  5. Add vegetables to pot along with broth and bring to a boil.
  6. Reduce heat to medium-low and simmer, covered, stirring occasionally, until vegetables are tender, 15 to 20 minutes.
  7. Stir in basil, salt, and pepper.
  8. Fit processor with chopping blade and working in small batches, pulse and then blend soup until smooth.
  9. Garnish with additional basil and pepper.
Notes
  1. Per (1 2/3 cup) serving: 138 calories, 4.4g total fat, 2.6g saturated fat, 10g cholesterol, 400mg sodium, 22.3g total carbohydrate, 3.6g dietary fiber, 4.8g protein.
Adapted from Allrecipes Magazine, armagazine.com/yellow-squash-soup
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