Sunday, June 26, 2011

Creamy Yellow Squash Soup

I'm finally starting to get some decent yellow squash out of my garden, and someone suggested that I use them for making a soup.  Great idea, thanks.  I love making soups.  For some reason, making a good pot of soup has a way of de-stressing me.  It's also a dandy way to get rid of leftovers in the fridge.  Now I may not be Italian, but that certainly doesn't stop me from inventing my own version of an Italian inspired soup.  Enjoy.



1 small to medium sized onion, chopped
1/4 cup scallions, chopped
2 medium yellow squashes, sliced
1 cup chopped carrots
1 tablespoon butter
4 cups chicken stock
1 cup cream (or milk)
1 cup uncooked farfalle (bow-tie) pasta
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon salt, if desired

Saute the onion, scallions and squash in butter in a small stockpot. Add chicken stock, seasonings and cream. Bring to a boil.  Add carrots and pasta.  Reduce heat to simmer, cover and cook for 30 minutes, stirring occasionally. Serve with garlic bread.

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