Squishy Squash Soup
A country inn recipe for Squishy Squash Soup.
AmericanChickenEasy20 minBy Northstar
Ingredients
Servings
4
- 1 0.5 lb Summer squash, cut in chunks
- 1 lb potatoes, cut in chunks
- 4 cup chicken stock or broth
- 3 green onions, chopped
- 3 tbsp butter
- 3 tbsp fresh dill, chopped
Instructions
- 1
salt and fresh ground pepper to taste
- 2
Place squash and potatoes in large pot. Cover with stock and bring to a boil. Reduce heat, cover and simmer 20 minutes or until tender. Add butter, dill, salt and pepper. Remove from heat. Place mixture in blender and process until smooth. Return to pot and reheat thoroughly. Garnish with green onion and serve with Sauvignon Blanc wine.
Tags
soupcountry-cooking