Cream of Squash Soup
The simple flavors ring true in this recipe. Go back to basics, buy yourself a squash from a local farmer, add simple high-quality ingredients. We add a dollop of sour cream upon serving and enjoy the warm flavor of our roots every time we make this recipe.
Yield
6 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
minced |
|
| 1 | clove |
garlic
minced |
|
| 3 | tablespoons |
butter
or margarine, melted |
|
| 1 ½ | pounds |
yellow summer squash
thinly sliced |
|
| 10 ¾ | ounces |
chicken broth
undiluted |
|
| ⅔ | cup |
water
|
|
| ½ | cup |
light cream (half&half)
|
|
| ¼ | teaspoon |
white pepper
|
|
| 1 | x |
parsley leaves
fresh, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
minced |
|
| 1 | clove |
garlic
minced |
|
| 45 | ml |
butter
or margarine, melted |
|
| 680.4 | g |
yellow summer squash
thinly sliced |
|
| 310.7 | ml/g |
chicken broth
undiluted |
|
| 158 | ml |
water
|
|
| 118 | ml |
light cream (half&half)
|
|
| 1.3 | ml |
white pepper
|
|
| 1 | x |
parsley leaves
fresh, to taste |
*
|
Directions
Sauté onion and garlic in butter in a Dutch oven.
Stir in squash, chicken broth, and water.
Cover and simmer 15 minutes or until squash is tender.
Spoon mixture into container of an electric blender, and process until smooth.
Return squash mixture to Dutch oven.
Stir in half-and-half and pepper.
Cook over low heat, stirring constantly, until well heated.
Serve hot or chilled.
Garnish with parsley.
Notes: Cream of Squash Soup is a good make-ahead choice, as the flavor actually improves after a day of chilling.
It can be served hot or cold to complement the season you serve it.
