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Summer Squash Soup Recipe

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This recipe for Summer Squash Soup is from The Lovato Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large yellow summer squash, sliced & quartered or chopped
4 green onions chopped
1 medium onion chopped
2 Tbsp butter
1 Tbsp olive oil
2 Tbsp fresh tarragon leaves, chopped
2 garlic cloves, finely minced
Ground black pepper to taste
6 cups chick broth
Juice of 1 large lemon
1 cup milk or cream
Tarragon, snipped chives, shredded Parmesan and croutons for garnish (optional)
Directions:
Directions:
In a soup pot, saute the squash and onion in the butter and olive oil until onion is tender, about 7 to 10 minutes. Add the garlic in the last minute.
Season with black pepper to taste, add the tarragon, then pour in the chicken broth and lemon juice and stir.
Cover and bring to a simmer for about 10 to 15 minutes until the squash is tender all the way through. Remove from heat and add the milk or cream.
Puree about half the soup with whatever device you have, then return to pot.
Serve immediately, and garnish with additional tarragon, chives, shredded Parmesan and croutons if you like. May also be chilled and served cold.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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