Yellow Squash Soup with Zucchini Crisps | Just A Pinch Recipes
Melt butter in large saucepan over medium heat. Add onion & 1/2 teas. salt. Cook 5 minutes or until onion is softened. Add squash, yellow pepper, carrots, potatoes to...
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Cooking tools:
- Blender
- Grater
- Kitchen towel
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Oven
- Nonstick skillet
- Baking sheet
- Mixing bowl
- Serving bowl
- Measuring cup
- Measuring spoon
- Paper towel
Ingredients
- 2 lbs pound(s) yellow summer squash-1/2" pieces
- 1 large yellow bell pepper 2" pcs
- 4 medium carrots 2" pieces
- 1/2 pound(s) yukon gold potatoes 2" pcs
- 1 medium onion, chopped
- 2 tablespoon(s) unsalted butter
- 1/2 teaspoon(s) kosher salt or to taste, 1/4 t pepper to taste
- 4 cup(s) chicken or vegetable stock, canned/homemade
- 12 large basil leaves for garnish
- Recipe - zucchini crisps to follow
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