Summer Squash Soup recipe

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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 zucchini
2 tablespoons chopped fresh basil
salt and ground black pepper to taste

Nutrition Info

166.4 calories
carbohydrate: 27.8 g
cholesterol: 14.3 mg
fat: 4.7 g
fiber: 5.3 g
protein: 5.4 g
saturatedFat: 2.6 g
servingSize: -
sodium: 891 mg
sugar: 8.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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 zucchini and simmer until all vegetables are tender, about 15 minutes.

  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. Puree in batches until desired consistency is reached.

Recipe Yield

6 servings

Recipe Note

A healthy, easy and delicious soup made with fresh summer veggies. Serve hot or cold and freeze leftovers to enjoy on cold winter days!

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