Recipe Details
Ingredients
-
2tablespoonsbutter
-
2onions, chopped
-
5cupschicken broth
-
2potatoes, peeled and chopped
-
2carrots, peeled and thinly sliced
-
8cupschopped yellow squash or zucchini
-
2tablespoonschopped fresh basil
-
salt and ground black pepper to taste
Cooking Directions
-
Melt butter in a heavy pot over medium heat; cook and stir onions until translucent, about 10 minutes. Add chicken broth and potatoes; bring to a boil. Reduce heat to medium-low, cover pot and simmer, about 5 minutes. Add carrots and simmer, about 10 minutes. Add squash and simmer until all vegetables are tender, about 15 minutes.
-
Combine soup, basil, salt, and pepper into a blender or food processor, no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Purée in batches until desired consistency is reached.
Tips
Substitute about 3/4 teaspoon dried basil for the fresh basil, if desired. If using dried basil, add to soup when adding potatoes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories166 | |
| % Daily Value * | |
| Total Fat 5g |
6% |
| Saturated Fat 3g |
13% |
| Cholesterol 14mg |
5% |
| Sodium 891mg |
39% |
| Total Carbohydrate 28g |
10% |
| Dietary Fiber 5g |
19% |
| Total Sugars 8g |
|
| Protein 5g |
11% |
| Vitamin C 49mg |
55% |
| Calcium 60mg |
5% |
| Iron 1mg |
8% |
| Potassium 911mg |
19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
