This week, you might be in the kitchen a lot. If you make my Roasted Zucchini and Squash as a side dish for a meal (and make a double batch), you will have leftovers for making this soup later in the week.
Getting an easy side and then an easy soup for lunch out of one session of a little chopping will make you fall in love with these recipes – besides, they are delicious.
For the soup, place two cups of leftover roasted zucchini and squash into a food processor or blender. Add enough of the chicken broth to help it whirl around until you see teeny bits of zucchini peeling.
This looks about right. I love that little bubble that comes up when you turn off the blender.
Pour the mixture into a soup pot and add the remaining broth and water. No additional seasoning is necessary, because you seasoned everything when you made the side dish. Don’t you love how easy this is?
Stir while heating thoroughly. Grate a little Parmesan cheese on top and serve with some crusty bread. Enjoy!
(You’ll need to visit the post for Roasted Zucchini and Squash to print that recipe, too.)
- 2 cups roasted zucchini and squash
- 2 cups chicken broth
- 2 cups water
- Parmesan cheese
- Place veggies into food processor or blender. Process with chicken stock and a little of the water if needed. Blend until no chunks remain. No other seasoning is necessary, since the vegetables were seasoned when you roasted them. See my blog post for the recipe: http://curtainqueencreates.com/cooking-recipes-roasted-zucchini-and-squash/
- Pour mixture into a soup pot and heat on stove top, stirring to prevent sticking.
- Serve with freshly grated Parmesan cheese on top, with crackers or nice, crusty bread.
Happy Thanksgiving week, and happy cooking! 🙂
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