Summer Squash Soup Recipe

Summer Squash Soup Recipe

6 first-course servings



4 medium zucchini, chopped

1 cup peeled, cubed Idaho potato

1/2 cup chopped shallots

1/4 cup sliced green onions

2 cloves garlic, minced

4 cups reduced-sodium fat-free chicken broth

1 cup chopped kale or spinach leaves

1 - 1/2 teaspoons dried tarragon leaves

1/4 - 1/2 cup fat-free half and half or fat free milk

Salt and white pepper, to taste

Cayenne pepper, as garnish

1 1/2 cups Sourdough Croutons


Saute zucchini, potato, shallots, green onions, and garlic in lightly greased saucepan until lightly browned, about 8 minutes. Add broth, kale, and tarragon. Heat to boiling, reduce heat and simmer, covered, until vegetables are tender, 10 to 15 minutes.


Process soup in food processor or blender until smooth, stir in half and half and season to taste with salt and white pepper. Serve warm or chilled, sprinkle each of bowl soup with cayenne pepper and top with Sourdough Croutons.

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