Healthy Eating: Cream of Zucchini Soup | SteamboatToday.com
YOUR AD HERE »

Healthy Eating: Cream of Zucchini Soup

5 cups chicken broth

1 1/2 pounds zucchini squash, cubed

3 large carrots, shredded

1 medium onion, chopped

2 teaspoons canola oil

2 ounces cream cheese

Nutmeg and salt, to taste

In a 2-quart saucepan, bring chicken broth to a boil. Add zucchini cubes to the broth and simmer for 15 minutes. While the zucchini simmers, heat the oil in a large frying pan and saute carrots and onions in until they are soft. Combine the zucchini in broth with the sauteed vegetables, stir in the cream cheese and season to taste. In a blender, blend in small batches until smooth. Makes 6 cups.

Note: This soup freezes well.

Recipe courtesy of Karen Massey, CSU Extension-Routt County


Support Local Journalism

Support Local Journalism

Readers around Steamboat and Routt County make the Steamboat Pilot & Today’s work possible. Your financial contribution supports our efforts to deliver quality, locally relevant journalism.

Now more than ever, your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally. Every contribution, however large or small, will make a difference.

Each donation will be used exclusively for the development and creation of increased news coverage.

For tax deductible donations, click here.
 

Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.

User Legend: iconModerator iconTrusted User