Vegetarian

Summer Squash Soup with Parmesan, Rosemary, and Garlic is for Soup.

Summer Squash Soup with Parmesan, Rosemary, and Garlic takes several minutes to prepare.

Summer Squash Soup with Parmesan, Rosemary, and Garlic takes several minutes to cook.

Summer Squash Soup with Parmesan, Rosemary, and Garlic makes 12 servings.

The ingredients for Summer Squash Soup with Parmesan, Rosemary, and Garlic are:

2 T olive oil
1 T butter
1 large onion chopped
1 head fresh garlic minced
1 t herb and vegetable seasoning
4 t chopped fresh rosemary
8 cups diced summer squash
8 cups chicken stock
grated parmesan cheese (1 T per bowl)

Here is how you make Summer Squash Soup with Parmesan, Rosemary, and Garlic:

Heat olive oil and butter in large heavy soup pot, then add onion and saute about 5 minutes, or until onion is translucent and softened. Add garlic, rosemary, and dried herb seasoning and cook 3-5 minutes more.Add chicken stock to onion mixture and simmer 10 minutes. Then add chopped zucchini or other squash, turn heat to very low and simmer 60 minutes, or until squash is very soft and flavors are well blended. Blend in the blender or food processor in several small batches. Pour back into pan and let simmer on low until thickened like you would like it.Serve soup hot, with freshly grated parmesan cheese sprinkled on top.Serving Size: 12 bowlsNumber of Servings: 12Recipe submitted by SparkPeople user JENNY888.

The nutritional information for Summer Squash Soup with Parmesan, Rosemary, and Garlic is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 70.1

• Total Fat: 4.8 g
• Cholesterol: 6.5 mg
• Sodium: 368.0 mg
• Total Carbs: 3.0 g
• Dietary Fiber: 0.5 g
• Protein: 3.9 g