Squash Soup

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Serving: Serves 6
Prep Time: 25 Minutes
Cooking Time: Cook 48 Minutes

August 2022 Dig In Recipe

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1. Wash hands with soap and water.

2. Rinse fresh produce.

3. Heat oil in an 8-quart soup pot over medium heat. Add leek, carrot, garlic, apple and potato and cook for 10 minutes or until produce begins to soften, stirring occasionally. Add 1 to 2 tablespoons water if necessary to prevent burning.

4. Add sherry and cook for 3 minutes or until liquid evaporates. Add chicken broth, lime juice, squash and bay leaf and bring to a boil.

5. Reduce heat and simmer, uncovered, for 35 minutes or until vegetables become tender; remove bay leaf. Add remaining herbs and spices and stir.

6. Using an immersion blender, carefully puree soup until smooth. Add half-and-half, stir and warm over low heat until heated through.

7. Serve with a swirl of sour cream on top, if desired.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!



Nutrition Facts

Calories: 140
Total Fat 2 g
Saturated Fat 2 g
Cholesterol 00 mg
Sodium 370 mg
Carbohydrates 27 g
Fiber 4 g
Sugars. 8 g
Protein 3 g