Zucchini and Yellow Squash Soup
Put that garden fresh produce to work in this flavorful Zucchini and Yellow Squash Soup! It’s super easy and great way to use an abundance of produce!
Servings 6 servings
Calories
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 yellow onion chopped
- 1 tablespoon minced fresh garlic
- 4 teaspoons chopped fresh rosemary
- 3 lbs. diced green & yellow summer squash
- 8 cups chicken stock
- salt and pepper
- fresh grated Parmesan cheese
Instructions
- Heat olive oil and butter in a large heavy soup pot, then add onion and saute about 5 minutes, or until onion is translucent. Add garlic and rosemary and cook 3-5 minutes more.
- Add chicken stock and simmer 10 minutes. Then add the chopped squash, season to taste with salt and pepper, turn heat to low and simmer for 30 minutes, until squash is soft and the flavors are blended.
- Use an immersion blender or a food processor to puree the soup. When mixute is pureed, simmer the soup for an additional 20 minutes, or until the soup is reduced by one-fourth and slightly thickened.
- Serve soup hot with grated Parmesan on top.
Notes
adapted from Kayln’s Kitchen