Early Autumn Cream of Asparagus and Squash Soup

Serves 8

2 lb young asparagus spears, cut into 1″ pieces, reserve 1 c 2-3″ tips
1.5 lb yellow crookneck squash sliced 1/4″ thick
4 oz white onion, chopped
8 c water
1/2 c butter
1 t salt
2 t Morton’s Nature’s Seasoning
3 T Penzey’s Fox Point Seasoning
3 c organic 1/2 & 1/2 (light cream)

  • boil all veggies except reserved asparagus tips in salted water until tender, remove from heat
  • use a stick blender to puree; add reserved tips and return to a boil for 15 minutes
  • Add Nature’s seasoning & Fox Point +  the light cream and bring to a hot simmer; cover and simmer 10 minutes, then re-season to taste.
  • Serve with sandwiches, salad, or as a light meal with crusty bread
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