Healthy Butternut Squash Zucchini Soup Food

ZUCCHINI SOUP

Steps:

• Note: There is no need to peel the zucchini for this soup unless yours is jumbo sized, in which case it's possible that the skins are tough and slightly bitter.
• Shred the cheese from a block for best results. Set aside to allow to come down to room temperature. This will allow it to melt and combine into the soup smoothly.
• Melt butter in a soup pot over medium heat. Add onions, cook until softened, about 5 minutes. Add garlic and cook 1 more minute.
• Add diced zucchini and seasonings: (1/4 tsp each of: dried rosemary, thyme, celery salt, kosher salt, pepper, and an optional pinch of cayenne.) Sauté for 5 minutes.
• Peel and rinse the potatoes. Cut them into small pieces of equal size so that they cook evenly and quickly.
• Add diced potatoes, chicken broth, and soy sauce. Bring to a boil, then reduce heat to medium. Skim up any brown foam from the top if needed.
• Let simmer, partially covered, until the vegetables are very fork tender. About 20 minutes.
• Remove from heat. Use an immersion blender or transfer to a blender in batches to blend until smooth.

HEALTHY BUTTERNUT SQUASH ZUCCHINI SOUP

Steps:

• Rinse and clean all the vegetables, then chop.
• In a large soup pot, heat olive oil on medium-low heat. Add the garlic and saute garlic for about 1 minute.
• As you chop each vegetable, toss them into the pot with the garlic sauteing. Stir occasionally. Toss in chopped parsley too. Saute all the vegetables together on low heat, stirring occasionally, for about 10 minutes, until all the vegetables are softened.
• Next, pour in 3 to 4 cups of water ( just enough water, the same level as the vegetables), add in the salt and cayenne pepper.
• Cover and simmer soup for 20 minutes, or until the butternut squash and zucchini are tender and softened. If you need additional broth to this soup, just add in a little more water.
• Turn off heat, taste, and season with salt and black pepper, to taste.
• Serve in individual soup bowls. Serve warm.
• Yields: 4 to 6 servings

BUTTERNUT SQUASH SOUP II

Steps:

• Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
• Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

ZUCCHINI AND YELLOW SQUASH SOUP

Steps:

• Heat oil in heavy large saucepan over medium-low heat.
• Add onion,shallots and garlic and cook until onion is translucent,stirring occasionally, about 10 minutes.
• Add flour and stir 3 minutes.
• Add zucchini and crookneck squash and cook until softened, stirring frequently, about 5 minutes.
• Stir in stock,heavy cream, basil and oregano.
• Reduce heat and simmer 20 minutes.
• Season with salt and pepper to taste and serve immediately.
• Soup may be pureeed if a creamier texture is desired.