Summer Squash Soup

by Heather

in Soups

I started out teaching my boys how to be healthy at an early age.  Plenty of exercise, good night’s sleep and most importantly to eat healthy!  I cook everything from scratch and I prefer to use only fresh, locally grown items when I can.  We love to hit up the local farmer’s market and check out all the goods!  This week, we found an abundance of yellow squash, also known as summer squash.

We bought up 2 lbs worth of squash and various other goodies and set off for home.  Then I got working on one of my favorite summer recipes – Summer Squash Soup!  It calls for an amazing amount of fresh veggies cooked in chicken broth.

To get started, you will need:

2 lbs. of yellow summer squash

1 medium onion – chopped

1 large or up to 3 small potatoes – peeled and chopped

2 large carrots (or the equivalent in baby carrots)

4 cups chicken broth – I make my own with hot water and chicken bouillon

4 tbsp butter

1/2 tsp salt

 

First you want to melt the butter in a large soup pot and saute the chopped onions with the 1/2 tsp of salt.

Once they begin to soften, chop up the carrots, potatoes and squash to add to the pot.

Stir them around in the pot with the sauteed onions for a minute or two and then add the 4 cups of chicken broth.

Bring the mixture to a boil and then set the burner to medium/low heat – cooking the vegetables for about 20 minutes.  Remove the pot from heat for about 10 minutes.  The next step is to transfer the vegetables from the pot into a blender, little bits at a time.

The object is to completely blend all of the vegetables down into a creamy soup.  Make sure you are extra careful using the blender with hot liquid.  Do not over fill the blender or it can splash up and burn you.  Once the mixture is blended, add it back to the soup pot and pull out some more of the chunks of vegetables until the entire pot is pureed.

The end result is an amazingly creamy, wonderfully flavored soup that is chocked full of healthy veggies and no preservatives!

This soup does make a large pot full, and can be easily stored in plastic containers and frozen for another meal or two!

 

Summer Squash Soup
Author:
Recipe type: Soup
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 lbs. of yellow summer squash
  • 1 medium onion - chopped
  • 1 large or up to 3 small potatoes - peeled and chopped
  • 2 large carrots (or the equivalent in baby carrots)
  • 4 cups chicken broth - I make my own with hot water and chicken bouillon
  • 4 tbsp butter
  • ½ tsp salt
Instructions
  1. First you want to melt the butter in a large soup pot and saute the chopped onions with the ½ tsp of salt.
  2. Once they begin to soften, chop up the carrots, potatoes and squash to add to the pot.
  3. Stir them around in the pot with the sauteed onions for a minute or two and then add the 4 cups of chicken broth.
  4. Bring the mixture to a boil and then set the burner to medium/low heat - cooking the vegetables for about 20 minutes. Remove the pot from heat for about 10 minutes. The next step is to transfer the vegetables from the pot into a blender, little bits at a time.
  5. The object is to completely blend all of the vegetables down into a creamy soup. Make sure you are extra careful using the blender with hot liquid. Do not over fill the blender or it can splash up and burn you. Once the mixture is blended, add it back to the soup pot and pull out some more of the chunks of vegetables until the entire pot is pureed.
  6. The end result is an amazingly creamy, wonderfully flavored soup that is chocked full of healthy veggies and no preservatives!
  7. This soup does make a large pot full, and can be easily stored in plastic containers and frozen for another meal or two!

 

 

 

 

Leave a Comment

Rate this recipe:  

 Subscribe to our mailing list

Previous post:

Next post: