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Make-Ahead Squash Soup Recipe

"I make a big batch of this soup when I have an abundance of zucchini from the garden," writes Suzanne McKinley of Lyons, Georgia. "In winter, I just heat and serve it to be reminded of summer's goodness. It's also a nice treat to take to a shut-in or sick friend."

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Make-Ahead Squash Soup Recipe

Prep: 25 min. + freezing Cook: 20 min. + cooling

Yield: 12 Servings

25 20 45

Ingredients

SOUP BASE:
3 pounds zucchini, sliced
2 cups water
1 can (14-1/2 ounces) beef broth
1 cup chopped onion
1-1/2 teaspoons salt
1/8 teaspoon garlic powder
ADDITIONAL INGREDIENTS (for each batch):
1 cup half-and-half cream
Grated Parmesan cheese and crumbled cooked bacon, optional

Directions

In a Dutch oven or large soup kettle, combine soup base ingredients ; bring to a boil. Reduce heat; simmer for 20 minutes or until the zucchini is tender. Cool slightly.
Puree in batches in a blender or food processor; cool. Place 2 cups each into freezer containers. May be frozen for up to 3 months. Yield: 4 batches (8 cups total).

To prepare soup: Thaw soup base in the refrigerator. Transfer to a saucepan. Add cream; cook and stir over medium heat until heated through. Garnish with Parmesan cheese and bacon if desired.

Nutritional Facts 1 serving (1 cup) equals 51 calories, 2 g fat (1 g saturated fat), 10 mg cholesterol, 428 mg sodium, 5 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Make-ahead Squash Soup in Quick Cooking July/August 2000, p38