Summer Squash Soup

Summer Squash Soup

Summer Squash Soup


3 hours 28 minutes

Details
  • Servings:   6
  • Calories:   414
  • Protein:   25g
  •  
  • Fiber:   7g
  • Sugar:   9g
  • Carb Total:   41g
  •  
  • Trans Fat:   1g
  • Saturated:   8g
  • Fat Total:   18g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   soup
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Cuisine
  • american
Ingredients
  • Soup
  • 2 small leeks--tops removed and set aside, stalks halved lengthwise and thinly sliced (about 1½ cups)
  • 6 sprigs fresh thyme
  • 4 sprigs flat-leaf parsley
  • 1 bay leaf
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, thinly sliced
  • Kosher salt
  • 7 young, tender yellow squash, coarsely chopped (about 8 cups)
  • 2½ cups vegetable broth
  • Garnish
  • ½ baguette, thinly sliced
  • 2 tablespoons extra-virgin olive oil, plus more to finish
  • ½ cup creamy goat cheese
  • 4 pieces country ham, thinly sliced
  • 1 small yellow squash, sliced into thin coins
  • 1 cup baby arugula
  • Flaky sea salt
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