Squash Basil Soup

Squash Basil Soup

This recipe is great because, unlike most squash soups, it doesn't have heavy cream. So I recommend it if you're on a diet or just trying to cut down on fats. This soup is still creamy and thick and is sure to hit those taste buds and nourish your body.

Ingredients:

6 cups diced (unpeeled) zucchini or summer squash of your choice

1 cup corn (for consistency)

1/4 cup fresh basil 

1/2 cup chicken or beef stock

1 cup milk 

2 tablespoons of butter

1 diced red onion

6 garlic cloves (or less if you don't like garlic much)

1 tablespoon paprika 

Salt and pepper to taste

Preparation:

Melt butter in a medium sauce pan still bubbly. Add garlic and onions. Once onions become translucent add squash, basil, corn, paprika, salt, and pepper. Cover pan and let everything sweat until squash is tender. 

In a blender pour in warm stock and milk and add the mixture from the pan. Blend until creamy and smooth. Taste for salt and pepper and add more to taste. Then put the mixture back in the pan and cook in medium-low heat, covered for about 20 minutes. Mince some fresh basil and mix in right before serving. Garnish with basil leaves. Buon appetito!