Zucchini Cream Soup

Zucchini Cream Soup

Ingredients:

250 g Zucchini, cut into 1/2” slices

1 cup Water

1 small Yellow Onion, chopped

1/2 tsp Chicken Bouillon Granules

1/4 tsp Seasoned Salt

1 can evaporated milk

1/2 tablespoon butter

Instructions

In a large saucepan, combine the zucchini, water, onion, bouillon granules, and seasoned salt. Bring to a boil.

Reduce heat; cover and simmer for 5 minutes or until zucchini is tender. Cool slightly.

Pour in a blender; cover and process soup until pureed.

Pour the pureed mixture into the saucepan again. Then, add-in milk and butter.

Cook and stir until butter is melted.

Place in a serving bowl, and serve immediately; or transfer to a freezer container. (May be frozen for up to 2 months.)

Note:

To use frozen soup, just thaw in the fridge overnight. Transfer to a saucepan; Cook and stir over medium heat until heated through.