Yellow Squash Soup with Parm & Herbs - Rachael Ray Every Day

Yellow Squash Soup with Parm & Herbs

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yellow squash soup with parm herbs

Recipe by Selma Brown Morrow

  • 4Servings

Ingredients

  • 2 lbs. yellow squash, thinly sliced
  • 1 cup chicken stock
  • 3/4 cup chopped onion
  • 2 tbsp. butter
  • 1 tbsp. lemon zest
  • 4 tbsp. grated Parmesan
  • 2 tbsp. chopped fresh parsley or tarragon

Preparation

In saucepan with a lid, cook first 5 ingredients, covered, over medium, stirring occasionally, until veggies are tender, 15 minutes. Working in batches, puree in blender; season. Divide among bowls; top with cheese and parsley.

Cleanup Act: After pureeing soups, let your blender clean itself: Fill it halfway with warm water and a drop of soap, hit the button and watch it go to work. Pure whiz-ardry!