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Summer Squash Soup

13 faves
Nutrition per serving    (USDA % daily values)
CAL
494
FAT
113%
CHOL
26%
SOD
60%

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Ingredients for 4 servings

3/4 stick (6 tablespoons) unsalted butter, cut into pieces

1 medium onion, halved lengthwise and thinly sliced crosswise

1/2 teaspoon salt

2 lb yellow summer squash, halved and thinly sliced

2 carrots, thinly sliced

1 yellow-fleshed potato (1/2 pound), peeled, halved, and thinly sliced

4 cups chicken stock or reduced-sodium chicken broth

**

3/4 cup loosely packed fresh mint leaves

1/2 cup loosely packed fresh flat-leaf parsley sprigs

1 large scallion, chopped (1/2 cup)

1/4 cup extra-virgin olive oil

2 tablespoons water

1/4 teaspoon salt

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