Yellow Squash Soup with Parm & Herbs

(from castro15’s recipe box)

Categories: Soup

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

Directions

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

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