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Yellow Squash Soup

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Servings: 10
Course: Soup
Ingredients Method Notes

Ingredients
  

  • 1 stick butter
  • 1 large onion chopped
  • 2 medium baking potatoes, peeled and sliced
  • 2 carrots sliced, I used 2 cups pre-cut carrots
  • 4 cups yellow squash sliced, about 8 squash
  • 3 tablespoons flour
  • 3 cups chicken broth
  • salt and pepper to taste
  • 1/4 teaspoon red (cayenne) pepper or to taste
  • 1 cup whipping cream, or 1 can coconut milk
  • 1/2 teaspoon nutmeg
  • Paprika for garnish

Method
 

  1. In a 4-quart saucepan, melt butter
  2. Add onion, sauté until wilted and transparent, about 5 minutes
  3. Add potatoes, carrots and squash; toss to coat with butter
  4. Add flour all at once; stir to combine
  5. Cook over medium heat 3-4 minutes, stirring
  6. Slowly stir in broth
  7. Season to taste with salt and cayenne pepper
  8. Cover, cook until all vegetables are fork tender, about 45 minutes
  9. Puree soup in batches in blender, food processor or with immersion hand blender in the pot
  10. When all soup has been pureed, return to soup pot
  11. Stir in cream or coconut milk. Taste for seasonings, adjust if necessary
  12. Heat through
  13. Stir in nutmeg; cook 3 to 4 minutes
To Serve
  1. Ladle hot soup in bowls. Sprinkle paprika onto top of soup and use a spoon to gently stir through soup creating an attractive marble patter,

Notes

To Store:  Soup base (before cream is added)  may be pureed, cooled and frozen up to 1 month.  Thaw base in refrigerator, bring to boil.  Reduce heat, add cream.  Enjoy!