Name: Yellow Squash Potato Soup
Yield: 4 portions
Ingredients: Salt and freshly ground black pepper, to taste; 1 pound Yukon Gold potatoes; 4 cups Berta’s Chicken Stock or canned broth; 3 yellow summer squash (about 1¾ pounds); 1 scallion (green onion), white bulb and 3 inches of green, thinly sliced on the diagonal, for garnish; 3 tablespoons unsalted butter, cut into small pieces; 3 tablespoons chopped fresh dill

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Yukon Gold potatoes are becoming more readily available in markets, and this soup was created to take advantage of their buttery texture and rich flavor. Under the skin, the potatoes are yellow in appearance, making for a truly golden soup. If you can’t find Yukon Golds, substitute white potatoes.

Ingredients

3 yellow summer squash (about 1¾ pounds)
1 pound Yukon Gold potatoes
4 cups

Soup
Gluten-free

Method

Cut the squash into 2 inch pieces, leaving the skin on. Place in a large soup pot.
Peel the potatoes, cut them into 1 inch dice, and add to the squash.
Cover the veg

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Ingredients

Method

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