Summer Squash Soup

Summer Squash Soup

This summer squash soup made with yellow squash, potatoes, and basil is a quick, easy, and flavorsome summer soup that's equally delicious hot or cold.

Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
166 Calories

Recipe Instructions

Step 1
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. Purée in batches until desired consistency is reached.
Step 2
Melt butter in a heavy pot over medium heat. Add onions: cook and stir until softened, about 5 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 summer squash and simmer until all vegetables are tender, about 15 minutes.

Ingredients

  • 2 tablespoons butter
  • 2 onions, chopped
  • salt and ground black pepper to taste
  • 2 tablespoons chopped fresh basil
  • 5 cups chicken broth
  • 2 potatoes, peeled and chopped
  • 2 carrots, peeled and thinly sliced
  • 8 cups chopped zucchini

Categories

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