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Summer Squash Soup

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“This is such a refreshing soup. It is a nice touch to start your meal with or just to have for lunch. It is only 1 WW point which makes it even more enjoyable.”

Ingredients Nutrition

  • 1 tablespoon stick light butter
  • 1 12 lbs fresh yellow squash, sliced and ct into half (about 4 1/2 cups)
  • 1 cup chopped vidalia onions or 1 cup other sweet onion
  • 1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
  • 12 cup 2% low-fat milk
  • 1 12 teaspoons chopped fresh thyme
  • 12 teaspoon salt
  • 18 teaspoon pepper
  • 2 tablespoons freshly grated parmesan cheese


  1. Melt butter in a large saucepan over medium heat; add squash and onion.
  2. Cover and cook 13 minutes or until squash and onion are very tender.
  3. Transfer squash mixture to a food processor bowl; puree until smooth.
  4. Return squash mixture to saucepan.
  5. Stir in broth and next 4 ingredients; cook, uncovered, over low heat until horoughly heated.
  6. To serve, ladle 1 cup soup into each of 4 individual serving bowls.
  7. Top soup with Parmesan cheese.

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