Ingredients
- 3 pounds yellow squash, diced
- 3 cups onions,chopped
- 1 cup celery,minced
- ¼ cup carrots,chopped
- 2 tablespoons dried basil
- 4 tablespoons butter
- 6 cups chicken broth
- 16 ounces light cream
- 16 ounces heavy cream
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- ½ teaspoon white pepper
- 1 teaspoon salt
- ½ teaspoon sugar
How to Make
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Step 1: Cook vegetables in basil and butter about 10 minutes
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Step 2: Stirring constantly.
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Step 3: Add chicken broth, then cover and bring to boil
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Step 4: Simmer until vegetables are tender.
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Step 5: Purée mixture in a blender, (or use stick blender )
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Step 6: Then return to the pot and add half-and-half and heavy cream.
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Step 7: Heat, but don’t boil.
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Step 8: Add remaining seasoning and stir well. Garnish with a dash of nutmeg in the center of the soup.
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Step 9: Serve hot or cold
We hope you enjoy this recipe!
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