Summer Squash Soup

Summer Squash Soup

by Benito Iglesias 10 months ago
4.8 (9)
35 minutes
166.4 kcal
27.8 g carbs
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Description

A healthy, easy and delicious soup made with fresh summer veggies. Serve hot or cold and 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 zucchini
  • 2 tablespoons chopped fresh basil
  • salt and ground black pepper to taste
Directions
  1. 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. 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.
Nutrition Facts
serving: 6 servings
calories: 166.4 kcal
carbohydrates: 27.8 g
protein: 5.4 g
saturated fat: 2.6 g
cholesterol: 14.3 mg
sodium: 891 mg
fiber: 5.3 g
sugar: 8.4 g