Description
A delicious and creamy vegetable soup made with fresh ingredients.
Ingredients
Scale
- 2 tablespoons olive oil
- ½ cup yellow onion (diced)
- ½ cup carrot (diced)
- ½ cup celery (diced)
- ½ cup Yukon gold potatoes (peeled and diced)
- 2 ½ cups yellow squash (diced)
- 3 cloves garlic (minced)
- 1 teaspoon fresh thyme (minced)
- 4 cups vegetable broth
- ½ cup heavy cream
- 2 tablespoons butter
Instructions
- In a large pot, add the olive oil and allow it to heat over medium heat until warm.
- Add the diced onion, carrot, celery, potato, and squash and cook for 7-9 minutes until they are tender and just beginning to brown.
- Then add the minced garlic and thyme and cook for an additional minute until fragrant.
- Pour in the vegetable broth and, using a wooden spoon, stir gently scraping any bits from the bottom of the pan.
- Bring the soup to a boil and cook it for 12-15 minutes until the potatoes are tender.
- Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, you can use a blender or food processor to puree it in batches. Be careful as the soup will be hot.
- Then add in the heavy cream and butter and stir until the butter has melted.
- Season with salt and pepper to taste.
- Garnish with roasted yellow squash, fresh thyme, or fresh basil.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- To make it vegan, substitute the heavy cream with coconut cream and leave out the butter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg