summer squash soup

Ingredients

• Servings: 6
• 2 tablespoons butter
• 2 onions, chopped
• 5 cups chicken broth
• 2 potatoes, peeled and chopped
• 2 carrots, peeled and thinly sliced
• 8 cups chopped zucchini
• 2 tablespoons chopped fresh basil
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• melt butter in a heavy pot over medium heat; cook and stir onions until translucent, about 10 minutes. add chicken broth and potatoes; bring to a boil. reduce heat to medium-low, cover pot, and simmer, about 5 minutes. add carrots and simmer, about 10 minutes. add zucchini and simmer until all vegetables are tender, about 15 minutes.
• combine soup, basil, salt, and pepper into a blender or food processor no more than half full. cover and hold lid down; pulse a few times before leaving on to blend. puree in batches until desired consistency is reached.