WOW. This soup was excellent! My yellow-squash-hating-husband LOVED this soup! I doubled this recipe and I am glad I did, or we wouldn’t have had enough! GREAT SOUP.
Yellow Squash Soup with Parm & Herbs
(Everyday with Rachael Ray, April 2017)
2 lbs. yellow squash, thinly sliced
1 cup chicken stock (I used vegetarian “chicken” broth)
3/4 cup chopped onion
2 tbsp butter
1 tbsp lemon zest
4 tbsp grated Parmesan
2 tbsp chopped fresh parsley or tarragon
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. Divinde among bowls; top with cheese and parsley.