Summer Fresh Squash Soup

Easy, healthy and simple, and also very tasty! Try!. Classic squash puree soup is especially tasty in the season when all the vegetables are tender and especially tasty, thanks to the summer sun. It is at this time that you want something light, but at the same time tasty, and such a soup will be a real find!
cook time: 1h 30 min
Zoe Kendrick
Summer Fresh Squash Soup

Nutrition Facts (per serving)

46
Calories
3g
Fat
3g
Carbs
2g
Protein

Ingredients (4 portions)

Basic:

Garlic 1 clove
Tomatoes 1 pc
Salt to taste
Ground black pepper to taste
Butter 2 tbsp
Caraway (optional) 0.5 tsp
Zucchini 500 g
Carrot 1 pc
Celery (1 stem) 1 pc
Chicken bouillon 0.5 l

Recipe instructions

Step 1

Step 1
how to cook classic squash puree soup? Pour the broth into a saucepan and heat.

Step 2

Step 2
Cut the zucchini into semicircles.

Step 3

Step 3
Peel the carrots and cut into small cubes.

Step 4

Step 4
Cut the celery stalk into small pieces.

Step 5

Step 5
Cut the tomatoes into small pieces. It is better to peel the tomatoes.

Step 6

Step 6
Heat butter in a frying pan. Fry the zucchini on it until golden brown and transfer to a plate.

Step 7

Step 7
Fry carrots and celery in the same oil. Fry, stirring, 4 minutes. If necessary, add a little water.

Step 8

Step 8
Add tomato and pressed garlic to the pan. Cook for another 2-3 minutes. Salt and pepper to taste. Add cumin if desired.

Step 9

Step 9
Return the zucchini to the pan and heat together for 2-3 minutes.

Step 10

Step 10
Grind the roasted vegetables into a smooth puree using an immersion blender.

Step 11

Step 11
Pour hot chicken broth over the vegetables, bring to a boil and simmer for 3 minutes. Add salt if necessary.

Step 12

Step 12
Before serving, let the soup simmer, covered, for 7-10 minutes.

Additional rubrics

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