Zucchini And Yellow Squash Soup Recipes

ZUCCHINI AND YELLOW SQUASH SOUP

Steps:

• Chop the onion, mince the garlic, and finely chop the fresh rosemary.
• Heat olive oil and butter in large heavy soup pot or stovetop pressure cooker (or in the bottom of the electric pressure cooker on the Saute setting).
• Then add onion and saute about 5 minutes, or until onion is translucent and softened.
• Add garlic, rosemary, and Italian Herb Blend and cook 3-5 minutes more.
• While the onion, garlic, and rosemary are cooking, chop up enough zucchini and yellow squash to make 8 cups (or slightly less for the electric pressure cooker if you can't fit that much.)
• Add the vegetable or chicken stock to onion mixture and simmer 10 minutes. (Use 6 cups stock for pressure cooker or 8 cups for stovetop.)
• For the electric pressure cooker I kept the setting on Saute to simmer the stock.)
• Then add chopped zucchini and yellow squash.
• For stovetop cooking, turn heat to very low and simmer 30 minutes, or until squash is very soft and flavors are well blended.
• For electric or stovetop pressure cooker, lock the lid, choose MANUAL, HIGH PRESSURE and set the time for 5 minutes.
• Use the quick-release method to release the pressure after the time is up.
• Use an Immersion Blender (affiliate link) to puree the mixture, or work in batches and puree in food processor or blender. (Be careful if you're using the blender or food processor and don't fill them too full when blending hot liquids.)
• When mixture is as pureed as you'd like it, check the consistency of the soup.
• Simmer until the soup is reduced and as thick as you'd like it. (Simmer about 20 minutes on medium low on the stovetop or stovetop pressure cooker or about 20 minutes on Saute in the electric pressure cooker.
• This time may vary, depending on how thick you want it.)
• Season to taste with salt and fresh-ground black pepper.
• Serve soup hot, with freshly grated Parmesan cheese sprinkled on top if desired.

YELLOW SQUASH SOUP

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.

ZUCCHINI AND YELLOW SQUASH SOUP

Steps:

• Heat oil in heavy large saucepan over medium-low heat.
• Add onion,shallots and garlic and cook until onion is translucent,stirring occasionally, about 10 minutes.
• Add flour and stir 3 minutes.
• Add zucchini and crookneck squash and cook until softened, stirring frequently, about 5 minutes.
• Stir in stock,heavy cream, basil and oregano.
• Reduce heat and simmer 20 minutes.
• Season with salt and pepper to taste and serve immediately.
• Soup may be pureeed if a creamier texture is desired.

ZUCCHINI & YELLOW SQUASH VEGETABLE PESTO SOUP

Steps:

• Heat the olive oil in a 6-quart (or larger) soup pot over high heat.
• Add the onions, carrots, celery, and the parsley bundle, and cook for 2 minutes, stirring frequently.
• Add the garlic and mushrooms, and cook for 3 minutes.
• Add the broth, salt, and pepper.
• Cover the pot and bring to a boil. Remove the cover, reduce the heat to medium-low, and simmer for 12 minutes.
• Add the broccoli, zucchini, yellow squash, and spinach to the soup. Simmer for 15 minutes.

SAUTéED YELLOW SQUASH AND ZUCCHINI

Steps:

• Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until just softened, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the zucchini, squash, Italian seasoning and a generous pinch of salt. Cook, stirring occasionally, until the zucchini and squash are tender and beginning to brown in some spots, about 10 minutes. Season with salt and pepper. Serve warm.

YELLOW SQUASH AND ZUCCHINI GRATIN

Steps:

• Preheat oven to 450°. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Sprinkle with salt and pepper. Cook, stirring occasionally, 4-6 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute more., Add the cream; cook until thickened, 3-5 minutes. Remove from heat; stir in 1/2 cup bread crumbs and 1/4 cup cheese. Spoon mixture into a greased 11x7-in. or 2-qt. baking dish. Sprinkle with remaining bread crumbs and cheese. Bake until golden brown, 8-10 minutes.

AIR FRYER ZUCCHINI, YELLOW SQUASH, AND ONION

Steps:

• Place zucchini, yellow squash, and onion in a large bowl. Add olive oil, lemon pepper seasoning, and seasoned salt. Toss to coat until evenly combined.
• Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
• Place zucchini mixture in the basket of the air fryer making sure to not overcrowd (you may need to do this in two batches depending on the size of your air fryer).
• Cook for 8 minutes. Shake basket and cook until vegetables are soft, about 8 minutes more.

MEXICAN ZUCCHINI CHEESE SOUP

Steps:

• Heat the olive oil in a large pot, and saute the onion and garlic until tender. Season with oregano.
• Mix in the chicken broth and tomatoes. Bring to a boil. Mix in the zucchini, yellow squash, corn, and chile peppers. Reduce heat to low, and simmer 10 minutes, or until the squash is tender.
• Mix the cubed processed cheese into the soup. Continue to cook and stir until cheese is melted. Season with pepper. Mix in the cilantro just before serving.