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.
Course
Soup
Cuisine
American
Cook Time28minutes
Total Time1hour28minutes
Yield6servings
Calories59kcal
AuthorJory Lieber
Ingredients
2zucchiniroughly chopped
2yellow squashroughly chopped
1red onionroughly chopped
5cupsvegetable stock
1tablespoonolive oil
1teaspoonsaltplus a few pinches for cooking the vegetables
½teaspoonpepper
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.