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"With its delicate taste, the creamy concoction makes an easy but elegant first course for a company dinner," Sandi Pichon of Slidell, Louisiana notes.
Nutritional Facts 1 serving (1 cup) equals 278 calories, 26 g fat (16 g saturated fat), 92 mg cholesterol, 533 mg sodium, 9 g carbohydrate, 3 g fiber, 4 g protein.
Originally published as Summer Squash Soup in Quick Cooking July/August 1999, p46
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Reviewed on May. 18, 2013 by theheat01
I was surprised at how great and flavorful this soup was! I added crushed red pepper and it set it over the top! Super easy too!
Reviewed on Sep. 23, 2012 by gardenerbowler
This is a nice creamy soup. I never would think of making soup out of summer squash. My neighbors enjoyed it also.
Reviewed on Sep. 06, 2012 by bereitbach
I really thought I would enjoy this, but it was just okay. I added parmesan cheese to the top of each bowl to add some flavor because the soup seemed rather bland. I don't plan to make this again.
Reviewed on Aug. 05, 2012 by califdreamin@nemont.net
I have a question, rather than a review. I'm trying to use larger squash, so can anyone give me a clue as to the actual measurement in cups or some such. Or weight? That would be even better. Thanks to anyone that can jump in with that.
Reviewed on Jul. 23, 2012 by StefsCooking
I made this yesterday, using 1/2 quantities of all ingredients. Well, I used 3 instead of 2 1/2 fresh summer squash. My husband and I thought it was delicious. It's surprisingly light, even with the heavy cream. My variation was to complete the process through blending the squash. Instead of adding the puree back to the pot first, I added the heavy cream at the end to the blender and whizzed for a few seconds. The end result was light and almost airy. It was also delicious cold the next day! I can see this becoming an easy, go-to soup for summer get togethers!
Reviewed on Sep. 14, 2011 by jeanlwest
This was the best squash soup recipe I have ever had. Very elegant and smooth tasting, the only change I made was I used whole milk as opposed to heavy cream. Heavy cream would be too rich for me, whole milk worked just fine. My husband liked it too, it's a keeper!
Reviewed on Jul. 09, 2009 by grandpa_deacon
I tried this soup with the yellow squash from my garden. Absolutely wonderful. A great comfort food.
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