Yellow Squash Soup
Ingredients
3 lbs yellow squash, thinly sliced | ||
4 tbs butter | ||
2 tbs canola oil | ||
1 large onion, sliced | ||
2 cloves garlic, minced | ||
3 cups chicken stock | ||
1 cup cream | ||
kosher salt to taste | ||
White pepper to taste | ||
3 sprigs of fresh thyme, chopped |
A bright and delicious creamy soup.
- Saute the onion and garlic in butter and oil until soft. About 5 minutes.
- Add the squash and saute for another 5 minutes.
- Add the stock cover and cook for 10 minutes.
- Add mixture to a food processor or blender and puree until smooth. You may have to do it in several batches
- Return mixture to the pot and add the cream. Stir constantly
- Add the salt and white pepper.
- Add the thyme.
- Taste for seasoning.
- Soup may be served hot or cold.
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