Creamy Summer Squash Soup

This simple soup makes good use of the plentiful summer squash we find ourselves with late summer/early fall.

Photography By Jill Melton | September 25, 2019

Ingredients

1 tablespoon oil
2 tablespoons butter
1 small onion, chopped
2 cloves garlic, chopped
4-5 medium yellow squash, grated
3 tablespoons flour
2 cups chicken stock
2 cups whole milk
4 ounces cheddar or Romano cheese, grated (any type of cheese will work)
salt and pepper

Instructions

1. Heat oil in a large saucepan. Add onion and garlic. Saute 5 minutes. Add grated squash and salt, saute 5 minutes. Sprinkle with flour. Stir well and cook 5 minutes. Add chicken stock and whisk well. Cook 10 minutes or until creamy and thick. Add milk, whisk well. Add cheese, salt and pepper.

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