Creamed Zucchini and Summer Squash Soup
I'm always looking for new ways to use the abundance of zucchini and summer squash from my garden and discovered this delicious creamed zucchini and summer squash soup this year.
It is easy to make, packed with nutrients, and is surprisingly flavorful.
1 small to medium Zucchini
1 t0 2 small Yellow Summer Squash
2 medium Potatoes
Chicken Base (Better Than Boullion)
3 Slices American Cheese
Dash of Garlic Pepper
Some prefer to add cream or sour cream to a creamed vegetable soup, but I like it just fine without it. If you intend to add cream to your soup, use care to barely cover the veggies with water when cooking them, as adding cream later will thin out the soup.
You could substitute cheddar cheese for the American cheese, if you prefer.
I also used 2 red pontiac potatoes from the garden. You can use any type of potato you have on hand, but many recommend russet potatoes for potato soups.
Creamed zucchini and summer squash soup makes a great lunch, but can be served for dinner too. I paired it with oven toasted ham, cheese, and tomato sandwiches on crusty rolls.
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