Creamy Zucchini and Squash Soup
A smooth and creamy soup perfect for a light lunch or starter, highlighting fresh zucchini and yellow squash.
Ingredients
Vegetables
- 2 medium zucchinis, diced
- 2 medium yellow squashes, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut milk)
- 2 tablespoons olive oil
- to taste Salt and pepper
- optional Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion until soft, then add garlic and cook for 1 minute.
- Add zucchini and squash; cook for 5 minutes until slightly tender.
- Pour in vegetable broth and simmer for 15-20 minutes until vegetables are tender.
- Puree the soup until smooth using an immersion blender.
- Stir in heavy cream, season with salt and pepper, and warm through before serving.
Notes
For a dairy-free version, substitute coconut milk for heavy cream.