Paulette’s Yellow Squash Soup

8
Servings
9m
Prep Time
30m
Cook Time
39m
Ready In

Recipe: #37542

October 22, 2021



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Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (561.1 g)
  • Calories 368.7
  • Total Fat - 16.8 g
  • Saturated Fat - 7.7 g
  • Cholesterol - 52.6 mg
  • Sodium - 1218.9 mg
  • Total Carbohydrate - 48.4 g
  • Dietary Fiber - 5.9 g
  • Sugars - 19.5 g
  • Protein - 6.2 g
  • Calcium - 144.2 mg
  • Iron - 2.7 mg
  • Vitamin C - 38.4 mg
  • Thiamin - 0.4 mg

Step 1

Cook vegetables in basil and butter about 10 minutes

Step 2

Stirring constantly.

Step 3

Add chicken broth, then cover and bring to boil

Step 4

Simmer until vegetables are tender.

Step 5

Purée mixture in a blender, (or use stick blender )

Step 6

Then return to the pot and add half-and-half and heavy cream.

Step 7

Heat, but don’t boil.

Step 8

Add remaining seasoning and stir well. Garnish with a dash of nutmeg in the center of the soup.

Step 9

Serve hot or cold

Tips & Variations


No special items needed.

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