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Yellow Squash Soup

Here’s a beautiful, creamy summer squash soup perfect for the moment you realize you might have over-planted your garden.

Ingredients

    • 1½ lbs. (700 g) yellow squash (about 2–3), chunked
    • 1½ cups (375 mL) fresh corn kernels (2–3 ears)
    • 1½ cups (375 mL) vegetable stock
    • 1 green onion, white part only
    • 2 garlic cloves, peeled
    • 1 tsp (5 mL) salt
    • ½ tsp (2 mL) coriander
    • Add–In
    • ¼ cup (60 mL) heavy cream
    • To serve
    • 1 oz. (30 g) Parmesan cheese, finely grated (½ cup/125 mL)
    • 1 green onion, green part only, thinly sliced
    • Fresh–cracked black pepper

Directions

  1. Add the ingredients for the soup, except the add-in, to the Deluxe Cooking Blender and cook on "SOUP".
  2. When complete, pulse in the add-in.
  3. Serve with Parmesan, green onion, and pepper.