Squash Soup
"This recipe comes from my Other Half, We like it in the summertime, although we do serve it up throughout the year--usually hot when first made & then as a cold leftover!"
photo by *Parsley*
- Ready In:
- 55mins
- Ingredients:
- 6
- Serves:
-
10
ingredients
- 680.38 g summer squash, yellow
- 680.38 g zucchini
- 946.0 ml half-and-half
- 453.59 g package Velveeta cheese
- 1 onion, medium, chopped
- 4.92 ml garlic salt
directions
- Slice the squash into a large sauce pan & cover with water.
- Cook until very tender, then drain off the water.
- Divide the squash & mash half of it, then in the original sauce pan, mix all the squash together with the half-and-half.
- On medium heat, reheat the squash mixture.
- Meantime, cut the Velveeta cheese into chunks.
- When the squash is again hot, add the cheese to the hot mixture, stirring it often as the cheese melts.
- The chopped onion & garlic salt can be added as the cheese continues to melt.
- When all the cheese is melted, the soup is ready to serve hot. If it's to be served cold, let it cool, then chill it in the refrigerator.
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Reviews
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very nice flavor. very versatile .... I halved the recipe using a crooked squash unpeeled. once boiled I removed seeds and put thru food processor. used garlic powder and onion powder in place of listed ingredients. once all mixed and reheated i used hand blender to smooth soup. thank you -
Mmmmmm! I love summer squash, but I think even people who don't would love this soup. I sauteed my onions first with a little garlic. I also used fat freee half and half. It's creamy and smooth yet chunky. Plus it's cheesey with just the right thickness. It's a good soup for kids because it has a delicate sort of sweet flavor from the yellow squash, and it's cheesey. Just call it cheese soup and it'll get eaten. ;) Thanx for sharing! -
I like this soup, but would like to make a few adjustments to like it better. Since velveeta is quite salty, I think garlic powder or fresh garlic instead of garlic salt would work better for me, allowing everyone to add salt at the table if they wish. I forgot to buy the half and half, but saw that one reviewer found the soup quite rich, so I just used skim milk, and it worked fine. I didn't want the bite of fresh raw onion, so I just used some minced dried onion. I think the fresh onion would need to be sauteed before putting in the finished soup. After tasting this, I did add some freshly ground black pepper and a dash of nutmeg. Instead of slicing my zucchini, I think I'll chop into small cubes next time to avoid long thin strings of green skin in the finished soup. Thanks for a new way to serve zucchini. I'm going to try this on my mom, who uses zucchini to make mock pineapple and baked goods, but won't eat it steamed, sauteed, or in any way that it looks & tastes like a vegetable. She likes cream of broccoli, so I'm hoping she'll like it! This would be great with a nice dark pumpernickel bread with butter. -
This was very good soup. Nice and cheesy. Thanks for posting. -
This is one of the best soups I've ever eaten! 10 stars, at least. I did saute the onion and a minced small clove of garlic in a tablespoon of butter prior to adding them to the soup. And I couldn't find the block of velveeta so used a pack and a half of sandwich slices. :-) It was creamy and delicious and not at all too cheesy. I'll make this often!
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Tweaks
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I like this soup, but would like to make a few adjustments to like it better. Since velveeta is quite salty, I think garlic powder or fresh garlic instead of garlic salt would work better for me, allowing everyone to add salt at the table if they wish. I forgot to buy the half and half, but saw that one reviewer found the soup quite rich, so I just used skim milk, and it worked fine. I didn't want the bite of fresh raw onion, so I just used some minced dried onion. I think the fresh onion would need to be sauteed before putting in the finished soup. After tasting this, I did add some freshly ground black pepper and a dash of nutmeg. Instead of slicing my zucchini, I think I'll chop into small cubes next time to avoid long thin strings of green skin in the finished soup. Thanks for a new way to serve zucchini. I'm going to try this on my mom, who uses zucchini to make mock pineapple and baked goods, but won't eat it steamed, sauteed, or in any way that it looks & tastes like a vegetable. She likes cream of broccoli, so I'm hoping she'll like it! This would be great with a nice dark pumpernickel bread with butter.
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This one got a lot of debate.. not having Velveeta here in the Netherlands, I substituted Smeerkaas,( used a big one) which is a tub of spreadable cheese (usually used here for on crackers or for kid sandwiches). Some how it was cheesy, but not really.. and the squash wasn't one of the best flavoured ones I have ever tasted, so I can't define if we had a tasteless squash or if my substitution went wrong. No half and half here either so I used a half quantity of cream and half milk in it's place... which works fine in other recipes so I don't think the problem was there at all. This tasted "ok" and is definiately edible, but somehow it didn't taste anything near what I thought it would. I've decided not to give this a star rating, just to outline what happened becuase when I choose the recipe it looked similar in style to a bean recipe I have made reviewed previously and very much enjoyed. One day when I have used half of a squash (or I might even try pumpkin) that I KNOW tasted great I will try this agin with the rest so that I can hopefully solve the mystry of why this didn't work for us. Thanks!
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