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“My version of a Summer Squash Soup from an old issue of Quick Cooking Magazine.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, saute squash and onions in butter until tender.
  2. Stir in broth, salt and pepper; bring to a boil. Reduce heat, cover and simmer for 20-25 minutes until vegetables are tender.
  3. Cool slightly.
  4. Using an immersion blender (or regular blender), blend until almost smooth. You want a bit of texture to the soup.
  5. Stir in cream and heat through. Serve immediately.

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