Summer Squash Soup

Name: Summer Squash Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 3
Cuisine: Global
Ingredients: 2 carrots, thinly sliced; 118 milliliters loosely packed fresh flat-leaf parsley sprigs; 177 milliliters loosely packed fresh mint leaves; 946 milliliters chicken stock or reduced-sodium chicken broth; 59 milliliters extra-virgin olive oil; 1 medium onion, halved lengthwise and thinly sliced crosswise; 227 grams yellow-fleshed potato , peeled, halved, and thinly sliced; 1 teaspoons salt; 118 milliliters large scallion, chopped; 6 Tbsps 3/4 stick unsalted butter, cut into pieces; 2 Tbsps water; 907 grams yellow summer squash, halved and thinly sliced

Summer Squash Soup might be just the main course you are searching for. This recipe makes 3 servings with 551 calories, 14g of protein, and 44g of fat each. This recipe covers 34% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegetarian diet. It will be a hit at your The Fourth Of July event. A mixture of carrots, water, butter, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the potato you could follow this main course with the Sweet Potato Pie as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.