Summer Squash Soup: The Perfect Summer Pregnancy Dish

Soups are a perfect addition to eating healthy during your pregnancy.  This recipe is easy to make and is so delicious!  Yellow Summer Squash is packed with nutrients and vitamins.  Their antioxidants help fight the free radicals that are known to cause skin cancer and premature aging of the skin.  Are you suffering from pregnancy constipation?  Well, the fiber in yellow squash not only fills you up but it is good for your colon and digestion too!

Ingredients
1 tablespoon organic unsalted butter
1 medium organic onion, chopped
3 garlic cloves, minced
2 pounds organic yellow summer squash, roughly chopped
1 large organic baking potato, peeled and cut into cubes
3 1/2 cups organic chicken
1/2 cup low-fat buttermilk
Fresh herbs, finely chopped, for garnish (scallions, chives, rosemary, or basil)

Preparation

1. Melt butter in a Dutch over over medium heat. 
2. Add onion, garlic, squash; cook, stirring often, until vegetables soften, about 5 minutes. 
3. Add 3 cups of the organic chicken broth and bring to a boil. 
4. Place potato in the microwave for 4-5 minutes. (Most microwaves have a setting for baked potatoes…I usually just use this setting). 
5. Add potato to your pot of sautéed squash.  
6. Reduce the heat and simmer, stirring occasionally until all the vegetables are soft; 10-15 minutes. 
7. Let cooked vegetables cool a little before transferring to a blender and puree until smooth. 
8. Transfer back to your Dutch oven over medium-low heat. 
9. Stir in remaining 1/2 cup broth; while stirring, slowly pour in buttermilk. 
10. Heat until warm, about 5 minutes. 

Serve with fresh herbs. 

Storing
Place meal-ready portion sized amounts into temporary containers and freeze.  Once frozen, slip the frozen blocks of food out and repackage in Food Saver Vacuum Sealer Bags (cut to size if needed).  When ready to serve, thaw in the refrigerator and then either pour into a pot and reheat on medium-low until hot and bubbly or reboil in the bag.