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Source

Libby Habeck


Servings/Yield

4 servings


MacGourmet downloadHarvest Squash and Zucchini Soup. To import, drag image to your MacGourmet recipe box.

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Harvest Squash and Zucchini Soup

Ingredients

  • 3 c. butternut squash, peeled and cubed
  • 3 c. zucchini, peeled and cubed
  • 2 medium potatoes, peeled and cubed
  • 1 large onion, sliced
  • 2 c. chicken stock
  • 2 tablespoons fresh parsley, chopped
  • 2 cloves garlic, chopped
  • 1-2 teaspoon dried basil
  • ¾ c. milk (optional)

Method

In a large saucepan, combine squash, zucchini, potatoes, onion, chicken stock, parsley, and garlic. Cover and simmer, stirring occasionally for 45 minutes or until vegetables are tender. If stock simmers down add more water to reach original level. In food processor or blender, puree mixture in batches; return to saucepan and add basil and milk (if using), heat until hot.

Serves 4

Categories

butternut, potatoes, stock, zucchini

Keywords

zucchini butternut potatoes stock