Simple and easy to make, this delicious yellow squash soup is the perfect way to make the most of the season’s produce. Ready to serve in around 30 minutes, it’s perfect to serve for lunch or a sit-down appetizer.
Butter | Onion Garlic | Yellow Squash Thyme | Nutmeg Chicken Broth | Salt Heavy Cream | Pepper
Melt butter and sauté onions and garlic until the onions have softened.
Stir in squash, thyme, nutmeg and salt and continue to cook, stirring occasionally.
Add the broth and bring to a boil until the squash is softened.
Blend until smooth, then add in the heavy cream.
Drizzle with a little cream, some freshly baked croutons, and a few fresh thyme leaves.