How To Make Summer Squash Soup скачать в хорошем качестве

How To Make Summer Squash Soup

How to make summer squash soup with all your leftover squash from the summer. If you have tons of squash, here is an easy squash soup recipe that is nice and creamy and can be put in the freezer and enjoyed at any time of the year. Summer Squash Soup Recipe: 4-5 Carrots 1 Yellow Onion 1 Bunch Celery 1 Clove garlic peeled and diced small 4 Yellow Crooked-Neck Squash 4 Lg Green Zucchini 2 Jalapeno's (Optional) 1 Box Vegetable Stock 1.5 Cans Coconut milk Cut all vegetables into medium chunks. Heat vegetable and olive oil on med-high heat in a large pot. Saute carrots, onion, and celery until carrots start to tender by pushing a fork through to test. Add all the squash, garlic, and salt and pepper then continue to saute until all the veggies are soft. Add the jalapenos if you like. Once the veggies are ready, add the vegetable stock and let simmer for 10 minutes or until the liquid has reduced by a third. Add in 12 oz of water and mix with an immersion blender. Strain into a separate pot and put back on medium heat and add coconut milk and salt and pepper to taste and once the soup comes to a boil, lower the fire to low and simmer for 20-30 minutes or until thick and silky! ENJOY!!! Oster Immersion Blender: https://rb.gy/x40wsm Coleman Camping Stove: https://rb.gy/xvk9a6