creamy yellow squash soup
It's raining, and I want soup... quick! I've got 20 minutes to make it.
prep time
5 Min
cook time
15 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 medium yellow onion, peeled and chunked
- 1 can Thai coconut milk
- 1/2 tablespoon Better than Bouillon chicken base
- 1/8 cup limoncello liquor
- 1 large yellow squash, cubed
- 1/2 pinch red pepper flakes (or to taste)
- 1 pinch salt
- 1 pinch pepper
- 1 tablespoon dried tarragon
How To Make creamy yellow squash soup
-
Step 1Wash the veggies, cube the squash, and coarsely chop the onion.
-
Step 2Put the onion, coconut milk, limoncello, and chicken base in a blender. Blend until the onion is minced fine; about 2-3 pulses.
-
Step 3Put everything in a Dutch oven or pot.
-
Step 4Turn the burner to medium-low (or the oven to about 300 F) and cook with the lid on for about 15 minutes until the squash is done.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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