Chunky Summer Squash and Potato Soup Recipe
(SERVES 4 TO 6)

1 tbsp/ 15 mL
1
2
1/4 tbsp/ 1 mL
1
1 tsp/ 5 mL
1 tsp/ 5 mL
3
5 cups/ 1.2 L
1

butter
onion, grated
shallots, sliced
thyme
bay leaf
basil
celery seeds
potatoes, peeled and sliced
vegetable stock, heated
yellow summer squash, halved lengthwise & sliced
salt and pepper

Method:

1. Heat butter in saucepan over medium heat. Add onion and shallots. Cook 7 minutes, stirring once. Season with salt and pepper.

2. Add seasonings and mix well. Add potatoes and vegetable stock. Season to taste. Bring to boil and cook 8 minutes over medium heat.

3. Stir in summer squash and continue cooking 8 minutes. Serve.

1 SERVING:     183 CALORIES     35g CARBOHYDRATE     4g PROTEIN     3g FAT     1.1g FIBER

 

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