Creamy Summer Squash Soup Recipes

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SUMMER SQUASH SOUP



Summer Squash Soup image

"With its delicate taste, the creamy concoction makes an easy but elegant first course for a company dinner," Sandi Pichon of Slidell, Louisiana notes.

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 6 servings.

Number Of Ingredients 7

5 small yellow summer squash, seeded and cubed
2 green onions, cut into 3-inch pieces
2 tablespoons butter
1 can (14-1/2 ounces) chicken or vegetable broth
1/2 teaspoon salt
1/8 to 1/4 teaspoon white pepper
1-1/2 cups heavy whipping cream

Steps:

  • In a large saucepan, saute squash and onions in butter until tender. Stir in the broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. , Cool slightly. Process in batches in a blender; return all to the pan. Stir in cream and heat through.

Nutrition Facts : Calories 278 calories, Fat 26g fat (16g saturated fat), Cholesterol 92mg cholesterol, Sodium 533mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.

CREAMY SUMMER SQUASH SOUP



Creamy Summer Squash Soup image

Don't skimp on your midday meal. Pair this light-yet-filling soup with a flatbread sandwich for a satisfying lunch that will get you through even your toughest days.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 8

1 tablespoon extra-virgin olive oil
1 medium onion, diced
3 cloves garlic, chopped
1/4 cup chopped fresh cilantro stems, plus 1/4 cup chopped cilantro leaves
1 teaspoon ground coriander
5 medium yellow summer squash (2 1/2 pounds), chopped
Coarse salt
Lime wedges, for serving

Steps:

  • Heat oil in a medium saucepan over medium heat and cook onion, stirring, until softened, about 5 minutes. Add garlic, cilantro stems, and coriander and cook, stirring, until fragrant, about 2 minutes. Add squash and 2 1/2 cups water and bring to a boil. Reduce heat and simmer, covered, until squash is just tender, about 15 minutes. Let cool slightly, then season with salt.
  • Puree soup in batches until smooth. (If too thick, thin with a little water.) Adjust seasoning if necessary and let cool slightly. Garnish with cilantro leaves and serve with lime.

Nutrition Facts : Calories 91 g, Fat 4 g, Fiber 4 g, Protein 4 g, SaturatedFat 1 g, Sodium 43 g

CREAMY SUMMER SQUASH SOUP



Creamy Summer Squash Soup image

I adapted this recipe from another I'd come across and created something a little more hearty and creamy. All it needs is the right combination of spices. This is an extremely simple soup to create, and it goes well with any type of hearth or grainy bread.

Provided by User

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 35m

Yield 6

Number Of Ingredients 10

6 small yellow summer squash, trimmed and coarsely chopped
1 large zucchini, trimmed and coarsely chopped
2 cups vegetable stock
1 cup half-and-half cream
2 tablespoons chopped fresh tarragon
1 cup shredded Cheddar cheese
ground white pepper to taste
coarse sea salt to taste
2 tablespoons lemon juice, or more to taste
1 teaspoon chopped fresh tarragon

Steps:

  • Place the summer squash, zucchini, vegetable stock, half-and-half, and tarragon into a large soup pot; bring to a boil, reduce heat to a simmer, and cook until the vegetables are tender, about 10 minutes.
  • Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until nearly smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  • Sprinkle the Cheddar cheese into the hot soup, and allow to melt; stir until thoroughly mixed. Stir in the lemon juice, and top with a sprinkling of tarragon to serve.

Nutrition Facts : Calories 162.6 calories, Carbohydrate 8.8 g, Cholesterol 34.7 mg, Fat 11.4 g, Fiber 2 g, Protein 8.2 g, SaturatedFat 7 g, Sodium 286 mg, Sugar 3.9 g

CREAMY SQUASH SOUP



Creamy Squash Soup image

Gayle Lewis, field editor from Yucaipa, California, simmers a smooth full-flavored soup featuring whatever winter squash is available. "Serve with rolls, fruit and cheese," she suggests.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6-8 servings.

Number Of Ingredients 12

3 bacon strips
1 cup finely chopped onion
2 garlic cloves, minced
2 cups mashed cooked winter squash
2 tablespoons all-purpose flour
1 can (12 ounces) evaporated milk, divided
3 cups chicken broth
1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
Sour cream, optional

Steps:

  • In a large saucepan or Dutch oven, cook bacon until crisp; crumble and set aside. Drain all but 1 tablespoon drippings; saute onion and garlic in dripping until tender. , In a blender or food processor, puree squash, flour, 1/3 cup milk and onion mixture; add to pan. Add the broth, curry powder, salt, pepper, nutmeg and remaining milk; bring to a boil over medium heat. Boil for 2 minutes. Top servings with a dollop of sour cream if desired. Sprinkle with bacon.

Nutrition Facts :

DELICATA CREAMY SQUASH SOUP



Delicata Creamy Squash Soup image

A rich and creamy soup, great for cold winter nights.

Provided by Sue Haser

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes

Time 1h35m

Yield 5

Number Of Ingredients 7

3 delicata squash, halved lengthwise and seeded
1 onion, chopped
3 cups vegetable broth
1 ½ cups heavy whipping cream
2 tablespoons butter
salt to taste
ground black pepper to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
  • In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
  • Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
  • Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.

Nutrition Facts : Calories 417.3 calories, Carbohydrate 34 g, Cholesterol 110 mg, Fat 31.6 g, Fiber 4.9 g, Protein 4.4 g, SaturatedFat 19.4 g, Sodium 344.5 mg, Sugar 8.5 g

BUTTERMILK SQUASH SOUP



Buttermilk Squash Soup image

Buttermilk lends creaminess and tangy taste to this pureed squash soup, garnished with crisp croutons and fresh chives.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 7 cups

Number Of Ingredients 11

4 slices (each about 1/2 inch thick) sourdough bread (about 7 ounces), crusts removed
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
2 tablespoons unsalted butter
1 medium onion, coarsely chopped
3 garlic cloves, minced
2 pounds yellow summer squash, cut into 1/2-inch-thick rounds
1 russet potato (about 3/4 pound), peeled and cut into 1/2-inch cubes
3 1/2 cups homemade or low-sodium store-bought chicken stock, skimmed of fat
1/2 cup low-fat buttermilk
Fresh chives, finely chopped, for garnish

Steps:

  • Preheat oven to 350 degrees. Tear bread into 1/2-inch pieces (to measure about 1 cup). Transfer to a medium bowl; drizzle with oil. Season with salt and pepper; toss. Transfer to a rimmed baking sheet; toast bread in oven until crisp and golden brown, about 13 minutes. Let cool.
  • Melt butter in a large saucepan over medium heat. Add onion, garlic, squash, and potato; cook, stirring often, until vegetables begin to soften, about 5 minutes. Add 3 cups stock; bring to a boil. Reduce heat; simmer, stirring occasionally, until potato is tender, 20 to 25 minutes.
  • Let cool slightly. Carefully ladle soup into a blender (work in batches to avoid filling blender more than halfway); puree until smooth. Pour through a fine sieve into a clean large saucepan.
  • Place pan over medium-low heat. Stir in remaining 1/2 cup stock; while stirring, slowly pour in buttermilk. Heat until warm, about 5 minutes. Divide soup and reserved croutons among bowls, and garnish with chives.

Nutrition Facts : Calories 185 g, Cholesterol 10 g, Fat 7 g, Fiber 4 g, Protein 6 g, Sodium 637 g

CREAMY YELLOW SUMMER SQUASH SOUP



Creamy Yellow Summer Squash Soup image

This recipe comes from "The Classic Zucchini Cookbook", with only minor additions. It is a quick and easy beginning for elegant dinner memories.

Provided by PaulaG

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons butter
4 leeks, sliced (The white part only.)
2 cups sliced summer squash
4 cups reduced-sodium chicken broth
1 cup low-fat milk or 1 cup 2% low-fat milk
1/2 teaspoon poultry seasoning
salt and pepper

Steps:

  • In a saucepan, over medium heat, melt the butter.
  • Add the leeks and saute about 5 minutes or until softened and transulucent.
  • Stir in 1 cup of the broth along with the squash; bring to a boil, reduce heat and simmer until just tender.
  • Transfer the squash mixture to a blender or food processor and puree until smooth.
  • Return puree to the saucepan and add the remaining broth and milk.
  • Add poultry seasoning, salt and pepper to taste.
  • Heat through and serve.

Nutrition Facts : Calories 178.8, Fat 8.2, SaturatedFat 4.5, Cholesterol 18.3, Sodium 168.5, Carbohydrate 20.5, Fiber 2.2, Sugar 8.2, Protein 8.9

SUMMER SQUASH SOUP



Summer Squash Soup image

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.

Provided by Audrey M

Categories     Summer

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon stick light butter
1 1/2 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
1/2 cup 2% low-fat milk
1 1/2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons freshly grated parmesan cheese

Steps:

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

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Top Asked Questions

How to cook squash and garlic soup?
Directions. Add garlic; cook 1 minute longer. Add squash; saute 5 minutes. Stir in the broth, thyme and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until squash is tender. Discard thyme sprigs. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan.
How long does it take to make summer squash soup?
This summer squash soup recipe is such an easy recipe to make, and is ready in about 30 minutes! You can make it go faster by prepping your ingredients in advance for busy weeknights. Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 3-5 minutes or until softened.
How to cook coconut curry summer squash soup?
Coconut Curry Summer Squash Soup. Add the onion and saute 8 minutes or until translucent. Add the garlic and curry powder, and saute 30 seconds. Add the squash and saute 2 minutes longer. Add the stock, and bring to a boil. Once boiling, reduce heat to medium low and simmer 15 minutes or until the squash is tender. Remove from heat.
What's the best way to cook squash for dinner?
It's the best of late summer in a bowl. —Heidi Wilcox, Lapeer, Michigan In a large saucepan, heat oil over medium heat. Add onions and leek; cook and stir until crisp-tender, 5 minutes. Add squash; cook and stir 5 minutes. Add garlic; cook and stir 1 minute longer. Stir in broth, thyme and salt. Bring to a boil.

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