Summer Squash Soup
Share recipe
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. 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.
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