Potato and Squash Soup
Makes: 6 servings


  • 2 T Olive oil
  • 1 c Onion, finely chopped
  • 3 c Potatoes, peeled and diced
  • 3 c Zucchini, diced (or butternut squash)
  • 5 c Chicken stock
  • 1/4 c Green onion, sliced
  • Salt and pepper to taste

Preparation Instructions

In large saucepan, heat oil; add onions and cook until softened. Stir in potatoes and squash. Add chicken stock, bring to a boil. Reduce heat and simmer 20-30 minutes or until vegetables are tender. Stir in green onions and season to taste.

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