YELLOW SQUASH BISQUE RECIPES

SQUASH BISQUE RECIPE | MYRECIPES

Squash Bisque Recipe | MyRecipes image

Provided by MyRecipes

Yield 3 quarts

Number Of Ingredients 10

Ingredients

2 medium potatoes
1 large onion
3 carrots
½ cup butter or margarine
4 cups sliced yellow squash
1 quart chicken broth
¼ teaspoon salt
¼ teaspoon ground red pepper
1 cup milk
Garnishes: sour cream, chopped fresh chives

Steps:

Peel and cube potatoes; chop onion and carrots.
Melt butter in a Dutch oven; add onion, and saute until tender. Add potato, carrot, squash, and next 3 ingredients; cover, reduce heat, and simmer, stirring occasionally, 1 hour.
Process vegetable mixture in batches in a blender or food processor until smooth, stopping to scrape down sides; return mixture to Dutch oven. Stir in milk, and bring to a boil. Reduce heat, and cook, stirring often, just until soup is thoroughly heated. Garnish, if desired.

YELLOW SQUASH SOUP RECIPE: HOW TO MAKE IT

Yellow Squash Soup Recipe: How to Make It image

Delicate and lemony, this yellow squash soup recipe would set the stage for a memorable ladies' luncheon. It's the best of late summer in a bowl. —Heidi Wilcox, Lapeer, Michigan

Provided by Taste of Home

Categories Lunch

Total Time 50 minutes

Prep Time 35 minutes

Cook Time 15 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 12

Ingredients

2 large sweet onions, chopped
1 medium leek (white portion only), chopped
2 tablespoons olive oil
6 garlic cloves, minced
6 medium yellow summer squash, seeded and cubed (about 6 cups)
4 cups reduced-sodium chicken broth
4 fresh thyme sprigs
1/4 teaspoon salt
2 tablespoons lemon juice
1/8 teaspoon hot pepper sauce
1 tablespoon shredded Parmesan cheese
2 teaspoons grated lemon zest

Steps:

In a large saucepan, heat oil over medium heat. Add onions and leek; cook and stir until crisp-tender, 5 minutes. Add squash; cook and stir 5 minutes. Add garlic; cook and stir 1 minute longer. Stir in broth, thyme and salt. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 15-20 minutes. , Discard thyme sprigs. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan. Stir in lemon juice and hot pepper sauce; heat through. Sprinkle each serving with cheese and lemon zest.

Nutrition Facts : Calories 90 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 377mg sodium, CarbohydrateContent 12g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 4g protein. Diabetic Exchanges 1 starch

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