Summer Squash Soup Recipes

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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

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.

SUMMER SQUASH SOUP



Summer Squash Soup image

Vegetables from the gardenabound in cups of chilled squash soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 2 quarts

Number Of Ingredients 11

3 tablespoons unsalted butter
1 medium white onion, thinly sliced
1/2 teaspoon turmeric
Pinch of cayenne pepper
3 pounds yellow summer squash (about 6 medium), cut into thin half-moons
3 1/2 cups homemade or low-sodium store-bought chicken stock, or water
2 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground white pepper
1 tablespoon fresh lime juice
Shelled sunflower seeds, toasted, for garnish
Paprika, for garnish

Steps:

  • Melt butter in a large saucepan over medium-low heat. Cook onion, stirring occasionally, until softened, about 5 minutes. Add turmeric and cayenne; cook, stirring, 30 seconds. Add squash and stock; bring to a boil. Reduce heat; simmer, stirring occasionally, until squash is very tender, about 20 minutes.
  • Let cool slightly; puree in batches in a blender (so blender is never more than halfway full). Season with salt and white pepper; stir in lime juice. Refrigerate until cold, about 6 hours, or up to 1 day. Served chilled with seeds and paprika.

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.

SUMMER SQUASH SOUP WITH BASIL



Summer Squash Soup with Basil image

Provided by Food Network

Categories     main-dish

Time 50m

Number Of Ingredients 10

2 tablespoons olive oil
1 1/4 pounds zucchini, crookneck or pattypan squash, roughly chopped
1 large onion, chopped
6 cups Summer Vegetable Stock
1/2 cup julienned basil
1 1/2 tablespoons butter, softened
1 1/2 tablespoons flour
Salt and freshly ground pepper to taste
Juice of 1 lemon
Sour cream or plain yogurt as an accompaniment

Steps:

  • Heat the oil in a large saucepan or stockpot, add zucchini and onion. Saute for 5 minutes or until onions are translucent and zucchini is crisp tender. Then add stock, bring to a boil, reduce heat and partially cover and cook for 25 minutes. Add basil during the last 5 minutes of cooking. Mix the butter and flour together into a paste. Remove 1 cup of simmering stock and whisk in butter mixture until smooth. Add back into soup, stir until thickened. Remove soup from heat to a blender and puree until smooth. Taste and season with salt and pepper. Add lemon juice and serve with a dollop of sour cream or yogurt.

SUMMER SQUASH SOUP



Summer Squash Soup image

A healthy, easy and delicious soup made with fresh summer veggies. Serve hot or cold and freeze leftovers to enjoy on cold winter days!

Provided by jsquilts

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

Time 50m

Yield 6

Number Of Ingredients 8

2 tablespoons butter
2 onions, chopped
5 cups chicken broth
2 potatoes, peeled and chopped
2 carrots, peeled and thinly sliced
8 cups chopped zucchini
2 tablespoons chopped fresh basil
salt and ground black pepper to taste

Steps:

  • Melt butter in a heavy pot over medium heat; cook and stir onions until translucent, about 10 minutes. Add chicken broth and potatoes; bring to a boil. Reduce heat to medium-low, cover pot, and simmer, about 5 minutes. Add carrots and simmer, about 10 minutes. Add zucchini and simmer until all vegetables are tender, about 15 minutes.
  • Combine soup, basil, salt, and pepper into a blender or food processor no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until desired consistency is reached.

Nutrition Facts : Calories 166.4 calories, Carbohydrate 27.8 g, Cholesterol 14.3 mg, Fat 4.7 g, Fiber 5.3 g, Protein 5.4 g, SaturatedFat 2.6 g, Sodium 891 mg, Sugar 8.4 g

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

YELLOW SUMMER SQUASH SOUP



Yellow Summer Squash Soup image

Make and share this Yellow Summer Squash Soup recipe from Food.com.

Provided by AngelicFantasia

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 large Spanish onion, coarsely chopped
2 lbs summer squash, stem cut off and the rest coarsely chopped
2 tablespoons butter
1 (10 1/2 ounce) can chicken broth
salt and pepper
3/4 cup cream or 3/4 cup half-and-half
chervil or parsley, if desired

Steps:

  • 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.

Nutrition Facts : Calories 245.9, Fat 20.5, SaturatedFat 12.6, Cholesterol 65, Sodium 317, Carbohydrate 12.7, Fiber 3.1, Sugar 6.9, Protein 5.8

YELLOW SQUASH SOUP



Yellow Squash Soup image

Delicate and lemony, this yellow squash soup recipe would set the stage for a memorable ladies' luncheon. It's the best of late summer in a bowl. -Heidi Wilcox, Lapeer, Michigan

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

2 large sweet onions, chopped
1 medium leek (white portion only), chopped
2 tablespoons olive oil
6 garlic cloves, minced
6 medium yellow summer squash, seeded and cubed (about 6 cups)
4 cups reduced-sodium chicken broth
4 fresh thyme sprigs
1/4 teaspoon salt
2 tablespoons lemon juice
1/8 teaspoon hot pepper sauce
1 tablespoon shredded Parmesan cheese
2 teaspoons grated lemon zest

Steps:

  • 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. Reduce heat; cover and simmer until squash is tender, 15-20 minutes. , Discard thyme sprigs. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan. Stir in lemon juice and hot pepper sauce; heat through. Sprinkle each serving with cheese and lemon zest.

Nutrition Facts : Calories 90 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 377mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

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