Yellow Squash Soup with Parm & Herbs

By tammy1365

Ingredients

• 2 lbs. yellow squash, thinly sliced
• 1 cup chicken stock
• 3/4 cup chopped onion
• 2 tbsp. butter
• 1 tbsp. lemon zest
• 4 tbsp. grated Parmesan
• 2 tbsp. chopped fresh parsley or tarragon

Details

Adapted from rachaelraymag.com

Preparation

Step 1

Preparation

In saucepan with a lid, cook first 5 ingredients, covered, over medium, stirring occasionally, until veggies are tender, 15 minutes. Working in batches, puree in blender; season. Divide among bowls; top with cheese and parsley.

Cleanup Act: After pureeing soups, let your blender clean itself: Fill it halfway with warm water and a drop of soap, hit the button and watch it go to work. Pure whiz-ardry!