Yellow Squash Soup

1

In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more.

2

Add the diced yellow squash and potatoes to the pot. Cook for 5 minutes, stirring occasionally.

3

Season the soup with salt and black pepper to taste. Add more broth if needed to thin the soup.

4

Stir in heavy cream. Serve warm, garnished with parsley and extra cream if desired.

Full recipe & nutritional value on foodfaithfitness.com