Ingredients
6
6 servings
- •2 tablespoons butter
- •2 onions, chopped
- •5 cups chicken broth
- •2 potatoes, peeled and chopped
- •2 carrots, peeled and thinly sliced
- •8 cups chopped zucchini
- •2 tablespoons chopped fresh basil
- •salt and ground black pepper to taste
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 166
- Carbohydrate: 28g
- Fat: 5g
- Fiber: 5g
- Protein: 5g
- Sugar: 8g
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