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

Total Time Prep: 40 min. Cook: 20 min.

Yield 6 servings

Test Kitchen Approved

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

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.

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

Recipe Creator