The Dove's Nest Fresh Squash and Cheese Soup
This savory soup is from The Dove's Nest Tea Room in Waxahachie, Texas. Yellow and zucchini squash combine with onions, garlic, cheese, cream, chicken stock, homemade gluten free cream of chicken soup, oregano and cumin providing spectacular flavors. We serve this soup with Gluten Free Honey Cornbread crumbled into it!
Ingredients
- 4 cups zucchini thinly sliced
- 4 cups yellow squash thinly sliced
- 1 large onion chopped
- 2 cloves garlic chopped
- 8 cups chicken stock
- 2 10 oz. cans cream of chicken soup or homemade Gluten Free Condensed Cream of Chicken Soup
- 4 cups evaporated milk or heavy whipping cream
- 4 cups shredded sharp cheddar cheese
- 2 tsp. dried oregano
- 2 tbsp. ground cumin
- 1 tsp. Kosher salt
- 1/2 tsp. pepper or more to taste
- shredded cheddar cheese for garnish
- Bacon bits for garnish
- chopped green onions for garnish
Instructions
- Combine the zucchini, squash, onions, garlic and chicken stock in a large stockpot.
- Cook over high heat until the mixture begins to boil, stirring occasionally.
- Boil until the vegetables are fork tender; reduce heat.
- Stir in the soup, evaporated milk, 4 cups cheese, oregano, cumin, salt and pepper.
- Simmer until the cheese is melted.
- Stir occasionally until heated through.
- Ladle into soup bowls.
- Garnish with additional shredded cheese, bacon bits and green onions.
Notes
NOTE: Bev crumbles corn bread into the soup and eats it that way.
NOTE: I used 3 cups Gluten Free Homemade Cream of Chicken Soup.
NOTE: Preparation time does not include time required to make homemade Gluten Free Condensed Cream of Chicken Soup if you are using that recipe.
Recipe adapted from The Dove's Nest Cookbook.
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