Paulette’s Yellow Squash Soup
Created by dienia b on October 22, 2021
- Servings: 8
- Prep Time: 9m
- Cook Time: 30m
- Recipe #37542
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
Nutritional Facts
- 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