Sunshine Summer Squash Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This soup is wonderful either hot or cold. I prefer it hot with melted cheese and croutons but is also great on a hot summer day served chilled. Either Yellow Squash or a lovely blend of yellow and zucchini work very well with this dish, just depends on what floweth over in your garden! Read more ! Ingredients:
1/4 cup butter |
2 tbsp olive oil or grapeseed oil |
1 large onion, minced |
2 garlic cloves, minced |
3 lbs. squash, thinly sliced |
4 cups chicken stock |
1 cup half and half |
1 1/2 tsp salt |
1 tsp white pepper |
your favorite cheese, shredded - i sometimes use cheddar and/or parmesan (optional) for topping |
croutons (optional ) for topping |
chopped chives or parsley (optional) for topping |
bacon crumbles (optional) for topping |
Directions:
1. Heat butter and oil in large pan over medium-high heat.
2. Add onion and garlic.
3. Saute until translucent and soft.
4. Add squash and chicken stock. Simmer until tender.
5. Transfer to processor in batches, processing until smooth, adding Half and Half while you are processing.
6. Stir in salt and pepper.
7. Soup should be fairly thick. You may add more half and half if too thick.
8. Add toppings, or serve as is!
9. Hot or Cold
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