Pressure Cooker (Or Stovetop) Zucchini and Yellow Squash Soup with Rosemary and Parmesan

kalynskitchen.com

Mary Ihla

I'm a groovy granny living in an RV and learning how to cook in a tiny "kitchen."

2 T olive oil

1 T butter (or use more olive oil if you don't want butter)

1 yellow onion, chopped

1 T minced fresh garlic

1 tsp. Italian Herb Blend (I love Italian Herb Blend from The Spice House, but most brands are similar)

4 tsp. chopped fresh rosemary or frozen rosemary (or can use 2 tsp. finely chopped dried rosemary, but fresh or frozen rosemary will be much better)

3 lb. diced green and yellow summer squash (about 8 cups diced squash or slightly less if you can't fit that much in your pressure cooker, can also use all green or all yellow squash)

6 or 8 cups vegetable stock or chicken stock (I use my own homemade chicken stock; use 6 cups for pressure cooker or 8 cups for stovetop.)

salt and fresh-ground black pepper to taste

fresh grated Parmesan cheese, for serving

Directions at kalynskitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer