Simple Summer Squash Soup
Servings: 4
Ingredients
- 3 c chicken bone broth*
- 2 ears corn medium
- 1 zucchini large
- 1 yellow squash large
- ½ can diced tomatoes and green chiles 14.5 oz can
- 1 tsp chicken bouillon I prefer the Better Than Bouillon brand
- salt to taste
Optional Toppings- Shredded
- kale
- cabbage
Instructions
- Add bone broth to stock pot over medium heat. Add bouillon and ½ can diced tomatoes and chiles. Heat while vegetables are prepping.
- Cut squash and zucchini in quarters, lengthwise, and then chop into ¼"-½" pieces. Then, slice the kernels off of the corn cobs. Add vegetables to broth in stock pot.
- Cover and let simmer for 15-20 minutes until squash is tender, but not mushy. It should have a little bit of a crisp bite to the outside edge.
- Taste and add salt, a little bit at a time if desired.
- Serve up a bowl and top with thinly shredded kale or cabbage for additional crunch and benefits.** Keep in the fridge to serve up and reheat throughout the week, or freeze to warm up at a later date.
Notes
*I prefer bone broth because of its health benefits, but you can use regular chicken broth or vegetable broth as a substitute. Just omit the chicken bouillon.
**I leave the kale/cabbage out and just shred it as I make each serving. It will get soggy if you add it to the pot and keep in the fridge.