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Yellow Squash and Potato Soup

This is a delicious soup that takes advantage of the Yukon gold potato’s buttery texture and deep rich flavor. It tastes like a cream soup without the cream! This can easily be adapted to a vegan dish (remove the butter).
Author: Contrary Cook

Ingredients

  • 3 Yellow Summer Squash
  • 1 Pound Yukon Gold Potatoes
  • 4 Cups Vegetable Stock
  • 3 Tbsp Unsalted Butter
  • 3 Tbsp Dry Dill Weed
  • 1 Sliced Scallion to Garnish
  • Salt and Pepper to Taste
  • 2 Tbsp garlic chopped (optional)

Instructions

  • Cut squash into 2-inch pieces, leaving the skin on and place into a large soup pot or dutch oven.
  • Peel and dice the potatoes into 1-inch cubes
  • Cover the vegetable with stock and bring to a boil. Reduce heat, cover, and simmer for about 20 minutes or until the squash and potatoes are tender.
  • Add 1 tablespoon of the dill, butter, salt, and pepper. Remove from heat and let it rest for 10 minutes.
  • Puree the soup in small batches in a food processor or blender. Return to the cooking pot, stirring in the remaining 2 tablespoons of dill, and heat through.
  • Sprinkle sliced scallions on top just before serving. Add a few croutons if you like!