Healthy Eating: Cream of Zucchini Soup
October 13, 2013
5 cups chicken broth
1 1/2 pounds zucchini squash, cubed
3 large carrots, shredded
1 medium onion, chopped
2 teaspoons canola oil
2 ounces cream cheese
Nutmeg and salt, to taste
In a 2-quart saucepan, bring chicken broth to a boil. Add zucchini cubes to the broth and simmer for 15 minutes. While the zucchini simmers, heat the oil in a large frying pan and saute carrots and onions in until they are soft. Combine the zucchini in broth with the sauteed vegetables, stir in the cream cheese and season to taste. In a blender, blend in small batches until smooth. Makes 6 cups.
Note: This soup freezes well.
Recipe courtesy of Karen Massey, CSU Extension-Routt County