Squash Soup
"This was given to me by my sister, it is so good. When I make it, I put it in sterilized jars and lids, seal them and then I store it in the fridge for up to a month. It gets better with time.."
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Yields:
-
8 pints
ingredients
- 3 tablespoons olive oil
- 3 garlic cloves, crushed
- 1 1⁄2 cups chopped onions
- 3 cups squash
- 3 cups zucchini
- 3 cups diced chicken
- 2 (14 ounce) cans diced tomatoes
- 3 (14 ounce) cans seasoned chicken broth or (14 ounce) cans vegetable broth
- 6 cups washed Baby Spinach
directions
- Heat oil, then add the onion, cook till transparent.
- Add garlic, stir for 1 minute.
- Add all the rest of the ingredients.
- Pour into jars with sterile lids, let seal, then store in fridge for up to 1 month if sealed, if not, use immediately.
- You can add the spinach later if desired. I didn't, and I think it gets better with all the ingredients added.
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Reviews
-
This was absolutely fantastic! My husband actually loved all the veggies and we ate two servings each. It was so fresh and healthy. I will definately be making this again! Thanks so much for sharing! -
Great healthy soup! Much better if you add some herbs. I added dried thyme and 2 bay leaves. Otherwise the soup was too bland. Also, kale or turnip greens could be a less expensive substitution for baby spinach.
RECIPE SUBMITTED BY
mmlwjr
Canada
My DH & i moved closer to where he works, next door to his parents so we are there to help them when they get older.
I like to cook experiment with foods, so i will have more time for this.
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