Summer Squash & White Bean Soup - Master recipes
In a 6-qt. stockpot, heat butter and oil over medium heat. Add onions; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Add squash and broth; bring to a boil. Reduce heat;...
Ingredients
- 2 tablespoons butter -
- 2 tablespoons olive oil -
- 2 large sweet onions, chopped (about 4 cups) -
- 2 garlic cloves, minced -
- 4 medium yellow summer squash, cubed (about 6 cups) -
- 1 carton (32 ounces) chicken broth -
- 2 cans (15 ounces each) cannellini beans, rinsed and drained, divided -
- 1/4 cup minced fresh parsley -
- 1 to 2 tablespoons minced fresh tarragon -
- 3/4 teaspoon salt -
- 3/4 cup plain Greek yogurt -
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