 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
|
Ingredients:
2 medium potatoes |
1 large onion |
3 carrots |
1/2 cup butter or margarine |
4 cups sliced yellow squash |
1 quart chicken broth |
1/4 teaspoon salt |
1/4 teaspoon ground red pepper |
1 cup milk |
garnishes: sour cream, chopped fresh chives |
Directions:
1. Peel and cube potatoes; chop onion and carrots.
2. Melt butter in a Dutch oven; add onion, and saute until tender. Add potato, carrot, squash, and next 3 ingredients; cover, reduce heat, and simmer, stirring occasionally, 1 hour.
3. Process vegetable mixture in batches in a blender or food processor until smooth, stopping to scrape down sides; return mixture to Dutch oven. Stir in milk, and bring to a boil. Reduce heat, and cook, stirring often, just until soup is thoroughly heated. Garnish, if desired.
|
|