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15 minutes
35 minutes
50 minutes
- 2 tablespoons butter
- 2 onions, chopped
- 5 cups chicken broth
- 2 potatoes, peeled and chopped
- 2 carrots, peeled and thinly sliced
- 8 cups chopped zucchini
- 2 tablespoons chopped fresh basil
- In a heavy pot, melt butter over medium heat. Sauté onions until translucent, approximately 10 minutes. Stir in chicken broth and potatoes, then bring to a boil. Lower the heat to medium-low, cover, and simmer for about 5 minutes. Add carrots and simmer for 10 more minutes. Finish by adding squash and simmering until all vegetables are tender, about 15 minutes.
- In a blender or food processor no more than half full, blend soup, basil, salt, and pepper until desired consistency is reached. Be sure to pulse a few times before blending.
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