Confetti Vegetable Soup
I like to use crookneck squash for this soup because it gives it a bright yellow color. Fresh ginger adds a hint of spice.
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I like to use crookneck squash for this soup because it gives it a bright yellow color. Fresh ginger adds a hint of spice.
Ingredients
- 2 tsp. vegetable oil
- 1⁄2 cup chopped onion
- 2 1⁄2 lbs. yellow summer squash (about 6), thinly sliced
- 4 medium cloves garlic, peeled
- 1 tsp. minced fresh ginger
- 3 cups low-sodium vegetable broth
- 3⁄4 tsp. salt
- 1⁄4 cup finely chopped red onion
- 2 Tbs. chopped fresh flat-leaf parsley
Preparation
- In large saucepan, heat oil over medium-high heat. Add onion and cook, stirring often, until softened, 4 to 5 minutes. Add squash, garlic and ginger. Cover and cook, stirring occasionally, until squash is tender, 10 to 20 minutes. Add broth and bring soup to a simmer.
- Remove from heat and let soup cool slightly. In food processor or blender, process mixture, in batches if necessary, until smooth. Strain through fine-mesh sieve back into saucepan, using a rubber spatula to press mixture through mesh. Stir in salt.
- Serve warm or chilled, thinning soup with extra broth if necessary. Ladle soup into bowls and garnish each serving with red onion and parsley.
Nutrition Information
- Serving Size 6 Servings
- Calories 101
- Carbohydrate Content 11 g
- Cholesterol Content 0 mg
- Fat Content 2 g
- Fiber Content 4 g
- Protein Content 4 g
- Saturated Fat Content 0 g
- Sodium Content 365 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g