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

Kalyn's Kitchen
  • 95 minutes
  • Serves 6

INGREDIENTS

1 tbsp

Garlic, fresh

1 tsp

Italian herb blend

4 tsp

Rosemary or frozen rosemary, fresh

3 lb

Summer squash, green and yellow

1

Yellow onion

6 cups

Vegetable stock or chicken stock

1

Salt and fresh-ground black pepper

2 tbsp

Olive oil

1 tbsp

Butter

1

Parmesan cheese, fresh grated