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Summer Squash Soup

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Summer Squash Soup

Ingredients

  • 3/4 stick (6 tablespoons) unsalted butter, cut into pieces
  • 1 medium onion, halved lengthwise and thinly sliced crosswise
  • 1/2 teaspoon salt
  • 2 lb yellow summer squash, halved and thinly sliced
  • 2 carrots, thinly sliced
  • 1 yellow-fleshed potato (1/2 pound), peeled, halved, and thinly sliced
  • 4 cups chicken stock or reduced-sodium chicken broth
  • 3/4 cup loosely packed fresh mint leaves
  • 1/2 cup loosely packed fresh flat-leaf parsley sprigs
  • 1 large scallion, chopped (1/2 cup)
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons water
  • 1/4 teaspoon salt
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Published 2014-09-09 13:24:55 (2 years ago).

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