Chilled Summer Squash Soup
Alone, kids can push the buttons on a traditional blender. With assistance, they can measure out the ingredients, help add ingredients to the pot and stir the soup in the pot.
Servings: 6 servings
Ingredients
- 2 zucchini roughly chopped
- 2 yellow squash roughly chopped
- 1 red onion roughly chopped
- 5 cups vegetable stock
- 1 tablespoon olive oil
- 1 teaspoon salt plus a few pinches for cooking the vegetables
- ½ teaspoon pepper
- Chili powder to taste
Instructions
- In a large saucepan, heat the oil over medium heat. Add the onions and a pinch of salt and stir. Sauté for 5 minutes, stirring occasionally.
- Add the zucchini and squash and another two pinches of salt. Sauté for 3 minutes and add the vegetable stock. Stir and raise the heat. Simmer the soup for 20 minutes.
- Add the spices and purée the mixture using either an immersion blender or a regular blender. Taste and adjust spices as desired.
- To chill the soup, pour it into a large shallow dish or divide it into individual portions of around 1¾ cup each. Place soup in the refrigerator, uncovered, for 1-2 hours.
Nutrition
Calories: 59kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Sodium: 1178mg | Potassium: 368mg | Fiber: 1g | Sugar: 5g | Vitamin A: 680IU | Vitamin C: 24.2mg | Calcium: 24mg | Iron: 0.5mg