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Yellow Squash Soup

4.8
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PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
45 min
SERVINGS
6 servings
Lunch Dinner
Yellow Squash Soup
Ingredients
  • 2 tablespoons butter
  • 2 onions, chopped
  • 5 cups chicken broth
  • 2 potatoes, peeled and chopped
  • 2 carrots, peeled and thinly sliced
  • 8 cups chopped zucchini
  • 2 tablespoons chopped fresh basil
  • salt and ground black pepper to taste
Instructions
1
Heat a substantial cooking vessel over an intermediate temperature.
2
Melt a significant amount of butter in the heavy pot, allowing it to reach its liquid state over medium heat.
3
Add sliced onions to the pot and cook, stirring occasionally, until they become translucent and have lost their initial firmness, approximately 5 minutes pass.
4
Introduce chicken broth into the pot and add diced potatoes; bring the mixture to a rolling boil.
5
Gradually decrease the heat to a lower setting, cover the pot with a lid, and allow it to simmer gently, approximately 5 minutes pass.
6
Add sliced or chopped carrots to the pot and continue to simmer until they have reached the desired level of tenderness, roughly 10 minutes pass.
7
Add sliced or chopped summer squash to the pot and continue to simmer, allowing all the vegetables to become tender, approximately 15 minutes pass.
8
Combine the cooked soup with a selection of herbs, specifically basil, salt, and pepper in a blender or food processor.
9
Ensure the container is not more than half full before proceeding with blending.