Yellow Summer Squash Soup

"Delicate, creamy soup that may be served hot or cold. Perfect for a summer lunch."
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:
25mins
Ingredients:
7
Serves:
4-6
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ingredients

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directions

  • Put the chopped onion, squash, and butter into a big pot and pour in the chicken broth until it is about two-thirds of the way up the vegetables. (Do not cover vegetables with the broth).
  • Bring to boil and continue to boil gently for about 20 minutes.
  • Take off heat and cool.
  • When mixture is cool enough to handle, put it in a blender or food processor and blend.
  • Return mixture to the pot and season with salt and pepper.
  • Slowly stir in the cream or half-and-half. (you may use less than 3/4 cup).
  • Add herbs, if desired.
  • Serve hot or cold.

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Reviews

  1. Superb flavor for so few ingredients. Yellow summer squash is a favorite of mine. I served this as a hot soup, but I'm quite sure it's just as wonderful served cold. I cut some calories by using fat free half and half. I chose fresh parlsey for my sering garnish. Thanx for a yummy yet simple soup!
     
  2. Easy to make. When the garden is pumping out the squash it's great to try something new. I added some fresh parsley and cilantro. It reminds me of cream of broccoli, only with squash instead.
     
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Tweaks

  1. Easy to make. When the garden is pumping out the squash it's great to try something new. I added some fresh parsley and cilantro. It reminds me of cream of broccoli, only with squash instead.
     

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