Summer Squash Ginger Soup

By á-170456

Ingredients

• 2 tablespoons olive oil
• 1 medium onion slivered
• 4 medium yellow summer squash - (abt 1 3/4 lbs) trimmed and chopped
• 1 pound Yukon Gold potatoes peeled, and cut into 1" cubes
• 5 cups vegetable or chicken broth
• 1 piece fresh ginger - (abt 1") peeled, and thinly sliced
• Salt to taste
• Freshly-ground black pepper to taste
• 3 scallions (3" green left on) thinly sliced

Details

Servings 6

Preparation

Step 1

Place the olive oil in a large, heavy pot over low heat. Add the onion, squash and potatoes; cook, stirring occasionally, for 15 minutes.

Add the broth and ginger. Bring to a boil, reduce the heat and simmer, partially covered, until the vegetables are tender, about 20 minutes. Remove from the heat and season with salt and pepper.

Puree the soup in a blender or food processor. (Add more broth if you prefer a thinner soup.) Adjust salt and pepper to taste. Return the soup to the pot and heat through to serve hot, or chill completely in the refrigerator to serve cold. Garnish with scallions, then serve.

This recipe yields 6 servings.

Per serving: 170 calories, 29g carbohydrate, 4g protein, 5g fat, no cholesterol.