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Summer Squash Soup

Name: Summer Squash Soup
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 6 servings.
Ingredients: 5 small yellow summer squash, seeded and cubed; 2 green onions, cut into 3-inch pieces; 2 tablespoons butter; 1 can (14-1/2 ounces) chicken or vegetable broth; 1/2 teaspoon salt; 1/8 to 1/4 teaspoon white pepper; 1-1/2 cups heavy whipping cream

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Test Kitchen Approved

Total Time

Prep: 40 min. Cook: 20 min.

Makes

6 servings

"With its delicate taste, the creamy concoction makes an easy but elegant first course for a company dinner," Sandi Pichon of Slidell, Louisiana notes.

Summer Squash Soup Recipe photo by Taste of Home

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Ingredients

5 small yellow summer squash, seeded and cubed
2 green onions, cut into 3-inch pieces
2 tablespoons butter
1 can (14-1/2 ounces) chicken or vegetable broth
1/2 teaspoon salt
1/8 to 1/4 teaspoon white pepper
1-1/2 cups heavy whipping cream

Directions

In a large saucepan, saute squash and onions in butter until tender. Stir in the broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.
Cool slightly. Process in batches in a blender; return all to the pan. Stir in cream and heat through.

Nutrition Facts

1 cup: 278 calories, 26g fat (16g saturated fat), 92mg cholesterol, 533mg sodium, 9g carbohydrate (6g sugars, 3g fiber), 4g protein.

Summer Squash Soup

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