Ingredients
Scale
- 2 medium zucchinis, diced
- 2 medium yellow squashes, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut milk for dairy-free)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Heat olive oil in a pot and sauté chopped onion until soft; add minced garlic for 1 minute.
- Add diced zucchinis and yellow squashes; cook for about 5 minutes.
- Pour in vegetable broth; bring to a simmer and cook for 15-20 minutes.
- Blend the soup until smooth and creamy using an immersion blender.
- Return to low heat, stir in heavy cream, season with salt and pepper, and warm through before serving.
Notes
- For a dairy-free option, use coconut milk instead of heavy cream.
- Garnish with fresh basil for added flavor and presentation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian