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Ingredients
Scale
- 4 tablespoons butter (or olive oil for a dairy-free option)
- 1 medium sweet onion, thinly sliced
- 2 medium carrots, trimmed, peeled, and thinly sliced
- Salt and freshly ground black pepper, to taste
- 4 medium summer squash (1 ¾ – 2 pounds), trimmed, halved lengthwise, and thinly sliced
- 2 garlic cloves, coarsely chopped
- 1 medium Yukon Gold potato (½ pound), peeled, halved lengthwise, and thinly sliced
- 4 cups reduced sodium vegetable broth (or water)
- Pesto (Mint Pesto or Green Sauce) for garnish
Instructions
- Melt butter in a medium pot over medium heat.
- Add sliced onion and carrots; season with salt and pepper. Cook for 6-8 minutes.
- Mix in sliced summer squash and garlic; cook for another 4-5 minutes.
- Add sliced Yukon Gold potato and vegetable broth; bring to a gentle boil.
- Reduce heat and simmer, partially covered, for about 15 minutes.
- Blend soup until smooth; taste and adjust seasoning.
- Adjust consistency if desired, then serve hot or cold with pesto.
Notes
Roasting garlic beforehand enhances the soup’s flavor.
Fresh herbs like basil or thyme add a lovely touch.
Adjust seasoning to match your personal preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 15mg