Cream of Squash Soup (#1564)

Serves
Ready
6
45
Minutes
Prep
Cook
10
Minutes
35
Minutes
Categories
Soups
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Ingredients

  • 1 small Onions minced
  • 1 clove Garlic minced
  • 3 tablespoons Butter or margarine, melted
  • 1 1/2 pounds Yellow Summer Squash thinly sliced
  • 10 3/4 oz Chicken Broth undiluted
  • 2/3 cup Water
  • 1/2 cup Light Cream (Half&Half)
  • 1/4 tsp White Pepper
  • 1 Parsley Leaves fresh, to taste

Directions

  1. Sauté onion and garlic in butter in a dutch oven.
  2. Stir in squash, chicken broth, and water.
  3. Cover and simmer 15 minutes or until squash is tender.
  4. Spoon mixture into container of an electric blender, and process until smooth.
  5. Return squash mixture to dutch oven.
  6. Stir in half-and-half and pepper.
  7. Cook over low heat, stirring constantly, until well heated.
  8. Serve hot or chilled.
  9. Garnish with parsley.
  10. Notes: Cream of squash soup is a good make-ahead choice, as the flavor actually improves after a day of chilling.
  11. It can be served hot or cold to complement the season you serve it.
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