Summer Squash Corn Chicken Soup
For those of you who read Mondays blog you will know that I have some amazing yellow squash growing in my backyard. Last night my husband and I enjoyed a Summer Squash Corn Chicken Soup. Super easy to make and VERY delicious.
What you will need:
2 yellow summer squash
2 cups of shredded cooked chicken
14 ounces of low sodium chicken or veggie stock
Begin by cubing the yellow squash and chopping the onions. In a pot with Extra Virgin O.O. add the onions until they have caramelized thoroughly. Once the onions have caramelized add the yellow squash to the pot and allow the squash to cook on medium to low until all of the squash is soft.
Once the Squash is soft add the chicken or veggie broth and cook until the yellow squash is cooked thoroughly. At this point turn the heat off and with an immersion blender or regular blender purify the squash and onions together. Once everything is blended add your corn and chicken into the pot with the soup.
Let this simmer on low for about 20 minute adding a few pinches of S & P.
I usually make soup a day or two before we plan on eating it. I find soups always taste better the day after it has been made. This soup is freezer friendly should you make too much to eat for the week.
Enjoy this healthy, nutritious, and flavorful feast!