Fabios Creamless Creamy Squash Soup Recipes

CREAMLESS BUTTERNUT SQUASH SOUP

Steps:

• Cut squash into 1-inch chunks (I cut out this step by getting a bag precut squash).
• In large pot melt butter. Add onion and cook until translucent, about 8 minutes.
• Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes.
• Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

CREAMY SUMMER SQUASH SOUP

Steps:

• Place the summer squash, zucchini, vegetable stock, half-and-half, and tarragon into a large soup pot; bring to a boil, reduce heat to a simmer, and cook until the vegetables are tender, about 10 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until nearly smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• Sprinkle the Cheddar cheese into the hot soup, and allow to melt; stir until thoroughly mixed. Stir in the lemon juice, and top with a sprinkling of tarragon to serve.