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Make-Ahead Squash Soup Recipe

"I make a big batch of this soup when I have an abundance of zucchini from the garden," writes Suzanne McKinley of Lyons, Georgia. "In winter, I just heat and serve it to be reminded of summer's goodness. It's also a nice treat to take to a shut-in or sick friend."
TOTAL TIME: Prep: 25 min. + freezing Cook: 20 min. + cooling YIELD:12 servings


  • 3 pounds zucchini, sliced
  • 2 cups water
  • 1 can (14-1/2 ounces) beef broth
  • 1 cup chopped onion
  • 1-1/2 teaspoons salt
  • 1/8 teaspoon garlic powder
  • ADDITIONAL INGREDIENTS (for each batch):
  • 1 cup half-and-half cream
  • Grated Parmesan cheese and crumbled cooked bacon, optional


  • 1. In a Dutch oven or large soup kettle, combine soup base ingredients ; bring to a boil. Reduce heat; simmer for 20 minutes or until the zucchini is tender. Cool slightly.
  • 2. Puree in batches in a blender or food processor; cool. Place 2 cups each into freezer containers. May be frozen for up to 3 months. Yield: 4 batches (8 cups total).

Nutritional Facts

1 serving (1 cup) equals 51 calories, 2 g fat (1 g saturated fat), 10 mg cholesterol, 428 mg sodium, 5 g carbohydrate, 2 g fiber, 2 g protein.