Ingredients for Chunky Summer Squash And Potato Soup
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 shallots, minced
- Thyme
- Bay Leaf
- Basil
- Celery Seed
- 2 pounds potatoes, peeled and cubed
- 4 cups vegetable stock
- 2 medium summer squash, diced
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper (plus more to taste)
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How to Make Chunky Summer Squash And Potato Soup
- Melt 2 tablespoons of butter in a large saucepan over medium heat.
- Add 1 medium onion, chopped, and 2 shallots, minced.
- Cook for 7 minutes, stirring occasionally, until softened.
- Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Add 1 teaspoon dried thyme and 1/2 teaspoon dried rosemary (or 1 tablespoon fresh, chopped). Mix well.
- Add 2 pounds potatoes, peeled and cubed, and 4 cups vegetable stock.
- Season with additional salt and pepper to taste.
- Bring to a boil, then reduce heat and simmer for 8 minutes, or until potatoes are tender.
- Stir in 2 medium summer squash, diced. Continue to simmer for another 8 minutes, or until squash is tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth (or leave chunky).
- Return to the saucepan and heat through. Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
14g
Fat
9g
Carbs
11g
