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Yellow Squash Soup

By minniegirl

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Rate this recipe 4.3/5 (6 Votes)

Ingredients

  • Yellow Squash
  • Parsley

Details

Servings 8
Level of difficulty Easy
Preparation time 5mins
Cooking time 45mins
Cost Budget Friendly

Preparation

Step 1

Wash squash and boil for 45 minutes

Step 2

Remove from boiling water and immediately puree squash

Step 3

Garnish with parsley and serve

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Ingredients

  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


Method

  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

Review this recipe

Ya-Ka-Mein Baby/ Kid friendly Autumn Soup