Summer Squash Soup

1. 1

   In a large saucepan, saute squash and onions in butter until tender.

2. 2

   Stir in broth, salt and pepper; bring to a boil.

3. 3

   Reduce heat, cover and simmer for 20-25 minutes until vegetables are tender.

4. 4

   Cool slightly.

5. 5

   Using an immersion blender (or regular blender), blend until almost smooth.

6. 6

   You want a bit of texture to the soup.

7. 7

   Stir in cream and heat through.

8. 8

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.