Make-Ahead Squash Soup

Name: Make-Ahead Squash Soup
Ingredients: 3 pounds zucchini, sliced; 2 cups water; 1 can (14-1/2 ounces) beef broth; 1 cup chopped onion; 1-1/2 teaspoons salt; 1/8 teaspoon garlic powder; 1 cup half-and-half cream; Grated Parmesan cheese and crumbled cooked bacon, optional

8 ingredients

3 steps

Ingredients

3 pounds zucchini, sliced
2 cups water
1 can (14-1/2 ounces) beef broth
1 cup chopped onion
1-1/2 teaspoons salt
1/8 teaspoon garlic powder
1 cup half-and-half cream
Grated Parmesan cheese and crumbled cooked bacon, optional

Directions

1

In a 6-qt. stockpot, combine soup base ingredients; bring to a boil. Reduce heat; simmer 18-20 minutes or until zucchini is tender. Cool slightly.
2

Puree in batches in a blender or food processor; cool. Place 2 cups into each of four freezer containers. Yield: 4 batches.
3

To prepare one batch of soup: Thaw soup base in refrigerator. Transfer to a saucepan. Add cream; cook and stir over medium heat until heated through. If desired, sprinkle with cheese and bacon.