I love using summer squash in soups. This dish is hearty as is, but stir in chopped ham for an extra wallop of flavor. Serve it warm or chilled. —Sara Hornbeck, Knoxville, Tennessee
Summer Squash & White Bean Soup
Can you freeze Summer Squash & White Bean Soup?
Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 large sweet onions, chopped (about 4 cups)
- 2 garlic cloves, minced
- 4 medium yellow summer squash, cubed (about 6 cups)
- 1 carton (32 ounces) chicken broth
- 2 cans (15 ounces each) cannellini beans, rinsed and drained, divided
- 1/4 cup minced fresh parsley
- 1 to 2 tablespoons minced fresh tarragon
- 3/4 teaspoon salt
- 3/4 cup plain Greek yogurt
Directions
- In a 6-qt. stockpot, heat butter and oil over medium heat. Add onions; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer.
- Add squash and broth; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until squash is tender. Stir in 1 can of beans, parsley, tarragon and salt. Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan. Stir in remaining can of beans and heat through. Top each serving with yogurt.
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