![2 bowls of summer squash soup](https://cdn.statically.io/img/www.allrecipes.com/thmb/IM4iecVtOHqDAQOWeeJPwQ0kdAQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/241992-summer-squash-soup-AR-magazine-4x31-a9e204674bc4477a970f81827cc08f7d.jpg)
Ingredients
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2 tablespoons butter
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2 onions, chopped
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5 cups chicken or vegetable broth
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2 potatoes, peeled and chopped
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2 carrots, peeled and thinly sliced
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8 cups chopped yellow summer squash
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2 tablespoons chopped fresh basil
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salt and ground black pepper to taste
Directions
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Melt butter in a heavy pot over medium heat. Add onions: cook and stir until softened, about 5 minutes. Add chicken broth and potatoes; bring to a boil. Reduce heat to medium-low, cover pot and simmer, about 5 minutes. Add carrots and simmer, about 10 minutes. Add summer squash and simmer until all vegetables are tender, about 15 minutes.
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Combine soup, basil, salt, and pepper into a blender or food processor, no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Purée in batches until desired consistency is reached.
Cook’s Note
Substitute about 3/4 teaspoon dried basil for fresh basil, if desired. If using dried basil, add to soup when adding potatoes.
Nutrition Facts (per serving)
166 | Calories |
5g | Fat |
28g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 166 | |
% Daily Value * | |
Total Fat 5g | 6% |
Saturated Fat 3g | 13% |
Cholesterol 14mg | 5% |
Sodium 891mg | 39% |
Total Carbohydrate 28g | 10% |
Dietary Fiber 5g | 19% |
Total Sugars 8g | |
Protein 5g | 11% |
Vitamin C 49mg | 55% |
Calcium 60mg | 5% |
Iron 1mg | 8% |
Potassium 911mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.