Summer Squash Soup

Summer Squash Soup
  • 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


  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.

05/25/2018
Summer Squash Soup, recipe PT15M PT1H 5 455 calories

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