Zucchini And Yellow Squash Soup Recipes

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ZUCCHINI AND YELLOW SQUASH SOUP

This easy to prepare soup is the creation of sous-chef Carol McKenzie of the Sebanton restaurant in Longmont, Colorado. I found it in the RSVP section of a July 1987 issue of Bon Appetit. It seems like a perfect way to use up that surplus of squashes your summer garden produces!

Provided by Leslie in Texas

Categories     Vegetable

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 12



Zucchini and Yellow Squash Soup image

Steps:

  • Heat oil in heavy large saucepan over medium-low heat.
  • Add onion,shallots and garlic and cook until onion is translucent,stirring occasionally, about 10 minutes.
  • Add flour and stir 3 minutes.
  • Add zucchini and crookneck squash and cook until softened, stirring frequently, about 5 minutes.
  • Stir in stock,heavy cream, basil and oregano.
  • Reduce heat and simmer 20 minutes.
  • Season with salt and pepper to taste and serve immediately.
  • Soup may be pureeed if a creamier texture is desired.

Nutrition Facts : Calories 582.1, Fat 55, SaturatedFat 29.2, Cholesterol 163, Sodium 959.7, Carbohydrate 13.8, Fiber 1.4, Sugar 3.5, Protein 10.2

1/4 cup olive oil
1 medium onion, thinly sliced
2 tablespoons minced shallots
1 1/2 tablespoons minced garlic
1/4 cup all-purpose flour
2 medium zucchini, sliced into 1/4-inch-thick rounds (about 1 1/2 cups)
2 large crookneck yellow squash, sliced into 1/4-inch thick rounds (about 1 1/2 cups)
3 cups rich chicken broth (preferably homemade)
3 cups whipping cream
2 teaspoons minced fresh basil
2 teaspoons minced fresh oregano
salt & freshly ground black pepper

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