Vegetable Soup Recipe With Zucchini And Squash

Heat olive oil and butter in a large heavy soup pot then add onion and saute about 5 minutes or until onion is translucent. Combine chicken stock potatoes zucchini onions carrots dill basil garlic thyme and rosemary in a large pot. Add the chopped zucchini yellow squash rosemary parsley and paprika.

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Reduce heat to medium low and cook soup at a simmer until the vegetables are completely tender about 40 minutes.

Vegetable soup recipe with zucchini and squash. Bring to a boil. Cover and simmer for 20 30 minutes or until vegetables are tender. Add garlic and rosemary and cook 3 5 minutes more.

Slightly spicy soup every summer when zucchini and squash are plentiful in our garden. Add chicken stock and simmer 10 minutes. Reduce heat and simmer 20 minutes.

Slice the zucchini and squash into 1 4 inch thick rounds. Add the cannellini beans diced tomatoes and broth. In a large bowl mix them with the olive oil garlic powder onion powder oregano and kosher salt.

Add the next eight ingredients. Serve in individual soup bowls. Add onion shallots and garlic and cook until onion is translucent stirring occasionally about 10 minutes.

Sauté 2 more minutes. In a large saucepan saute onion in oil until tender. Place the vegetables in a single layer on the baking sheets.

Add zucchini and crookneck squash and cook until softened stirring frequently about 5 minutes. Stir in stock heavy cream basil and oregano. Turn off heat taste and season with salt and black pepper to taste.

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