Yellow Summer Squash Soup
- Ready In:
- 35mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 2 tablespoons butter
- 1 diced onion
- 3 (14 ounce) cans chicken broth
- 4 red potatoes (peeled and diced)
- 6 -8 summer squash (peeled and diced)
- 1 garlic clove (crushed)
- 1⁄8 teaspoon basil
- 1⁄8 teaspoon oregano
- 1⁄8 teaspoon thyme
- 1 tablespoon fresh rosemary
- 1 chicken bouillon, tablet (Maggi)
- 2 ounces cream cheese (room temp)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 cup sharp cheddar cheese (shredded)
directions
- Melt butter in saucepan.
- Add onions and sauté until translucent.
- Add chicken broth.
- Add potatoes, bring to boil and cook 10 minutes.
- Add squash, bring to boil and cook another 10 minutes.
- Add garlic and herbs.
- Take 2 cups of soup mixture and puree (cool soup slightly on a plate first before you puree). Add back to saucepan.
- Add bouillon and cream cheese. Cook on low to medium heat, stirring occasionally until cream cheese is melted.
- Add salt and pepper to taste.
- Garnish each serving with cheddar.
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